Indian Spiced Eggplant & Cauliflower Stew

Note:  I have made this several times and it is amazing - one of my favorite recipes!  I have cut up both pork and chicken and cooked in a little olive oil, then added it to this to make a main dish dinner that my whole family loves!  Remember to leave out the chikpeas if you are in cycle 1.  I found the spices at a local ethnic foods store.

Indian Spiced Eggplant & Cauliflower Stew
Cycle 2 (can be cycle 1 if you omit chickpeas)

• 2 tbsp curry powder
• 1 tsp garam masala
• 1 tsp mustard seeds
• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tsp finely graded fresh ginger
• 3/4 tsp salt
• 1 1-lb eggplant, cut into 1 inch cubes
• 3 cups cauliflower florets (I use an entire head)
• 1 15 oz can diced tomatoes
• 1 15 oz can chickpeas, rinsed (omit in cycle 1)
• 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 to 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.

Nutrition info (makes 6 servings, about 1 1/3 cup each):  198 calories, 6 g fat, 31 g carbohydrates, 6 g protien, 8 g fiber, 605 mg sodium, 358 mg potassium