Indian-Spiced Eggplant & cauliflower stew

More sharing options

Share on Twitter

4.5 of 5 (4)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 295.5

Total Fat: 10.7 g
Cholesterol: 1.8 mg
Sodium: 98.7 mg
Total Carbs: 42.3 g
Dietary Fiber: 12.0 g
Protein: 11.8 g

View full nutritional breakdown of Indian-Spiced Eggplant & cauliflower stew calories by ingredient

Introduction

This recipe calls for GARAM MASALA WHICH IS NOT IN THE SPARK DATABASE,

Serving size is approximately 1 1/2 cups, I only had 1 cup. This recipe calls for GARAM MASALA WHICH IS NOT IN THE SPARK DATABASE,

Serving size is approximately 1 1/2 cups, I only had 1 cup.

Minutes to Prepare: 30

Minutes to Cook: 30

Number of Servings: 4

Ingredients

This recipe uses:

1/2 CUP PLAIN EVERYDAY WATER

3 CUPS of CAULIFLOWER FLORETS

1 15 OZ CAN CHICK PEAS, DRAINED AND RINSED which were NOT options in the Spark Database

2 TBS Curry powder

1 teaspoon GARAM MASALA

1 tsp Mustard seed,

2 TBS Canola Oil,

1 large onion, sliced

4 cloves Garlic, minced

1 tsp finely grated FRESH Ginger

1 1-pound Eggplant, cut into 1 inch chunks

3 CUPS Cauliflower, )

1- 15 OZ CAN DICED Tomatoes,

1 15 OZ CAN Chick Peas,DRAINED AND RINSED

1/2 cup water

1/2 cup Yogurt, plain, low fat

Directions

Heat a dutch oven over medium heat. Add curry powder, garam masala and mustard seeds, toast, stirring until the spices begin to darken, abourt 1 minute. Transfer to a small bowl.
--------------------------------------
Add oil, onion, garlic, ginger and salt if desired to 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, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15-20 minutes
Top each serving with a dollop of yogurt, if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user RD03875.