Indian Spiced Eggplant Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tablspoon Curry powder1 tsp garam masala1 tsp mustard seed1 large onion, sliced2 cloves garlic minced1 tsp finely grated ginger3/4 tsp salt1 lb eggplant, cut into 1-inch chunks3 cups cauliflower florets15 oz diced tomatoes1 can chickpeas1/2 cup water1/2 cup nonfat plain yogurt
Heat a Dutch oven over medium head. add curry powder, garam masala and mustard seeds and toast. stirring until the spices darken (about 1 minute). Transfer to a small bowl.
In water simmer onion, garlic, ginger and salt in the pot and cook, stirring until softened, 3-4 minutes.
Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the reserved spices. Bring to a simmer. Cover and reduce heat and cook, stirring occasionally, until veggies tender. about 15-20 minutes
Top each serving with a dollop of yogurt if desired
Number of Servings: 6
Recipe submitted by SparkPeople user DOCTORMOM2.
In water simmer onion, garlic, ginger and salt in the pot and cook, stirring until softened, 3-4 minutes.
Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the reserved spices. Bring to a simmer. Cover and reduce heat and cook, stirring occasionally, until veggies tender. about 15-20 minutes
Top each serving with a dollop of yogurt if desired
Number of Servings: 6
Recipe submitted by SparkPeople user DOCTORMOM2.
Nutritional Info Amount Per Serving
- Calories: 164.9
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 851.2 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 8.6 g
- Protein: 6.5 g
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