Leslie's Spicy Cauliflower and Eggplant Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.0 serving(s) garam masala1.0 tsp mustard, ground2.0 tbsp Crisco Pure Vegetable Oil1.0 large Onions, raw1.0 tsp Ginger, ground0.75 tsp Salt3.0 cup, cubes Eggplant, fresh3.0 cup Cauliflower, raw1.0 cup Great Value Diced Tomatoes (in Tomato juice)1.0 Cup Bush's Butter Beans, Baby0.5 cup (8 fl oz) Water, tap
1. In skillet, heat the gatam masala and mustard for about 1 minute. Set aside.
2. In large pot, heat oil. Add in garlic, ginger and salt and sauté until the onions are translucent and the garlic is aromatic.
3. Add in the cauliflower and eggplant and garam masala to the onions and garlic.
4. Stir in the butter beans and diced tomatoes.
5. Bring to a boil and reduce heat to a simmer, stirring constantly.
6. After reducing heat, cover and continue to simmer on a low to medium heat for 20 minutes. Stir occasionally.
7. Serve with or over Basmati Rice.
Serving Size: 6 1-cup servings
Number of Servings: 6.0
Recipe submitted by SparkPeople user LESLIEAVALENTIN.
Serving Size: 6 1-cup servings
Number of Servings: 6.0
Recipe submitted by SparkPeople user LESLIEAVALENTIN.
Nutritional Info Amount Per Serving
- Calories: 113.8
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 538.6 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 4.8 g
- Protein: 4.1 g
Member Reviews