Think I will make this tomorrow for dinner Monday night. Cauliflower Stew 2 tablespoons curry powder 1 teaspoon garam masala 1 teaspoon mustard seeds 1 tablespoon olive oil 1 large onion, sliced 2 cloves garlic, minced 1 teaspoon finely grated fresh ginger 3/4 teaspoon salt 1 large eggplant, cut into 1-inch chunks 3 cups cauliflower florets 1 15-ounce can diced tomatoes 1 15-ounce can chickpeas, rinsed 1/2 cup water 1/2 cup nonfat plain yogurt, (optional) Heat a Dutch oven over medium heat. Add curry powder, garam masala and mustard seeds and toast, stirring, until the spices begin to darken, about 1 minute. Transfer to a small bowl. Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 3 to 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 to 20 minutes. Top each serving with a dollop of yogurt, if desired. Serve over rice or quinoa.
Posted on: Sat, 17 Aug 2013 20:04:31 +0000
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