Just got this recipe on DailyRecipe.com. You could alter a little to cut back on carbs and note hotness alter at bottom.
Indian Eggplant and Cauliflower Stew.
Ingredients
2 tablespoons curry powder, preferably hot Madras (see Note)
1 teaspoon garam masala, (see Tip)
1 teaspoon mustard seeds
2 tablespoons canola oil
1 large onion, sliced
2 cloves garlic, minced
1 teaspoon finely grated fresh ginger
3/4 teaspoon salt
1 1-pound eggplant, cut into 1-inch chunks
3 cups cauliflower floretsOn Sale
1 15-ounce can diced tomatoesOn Sale
1 15-ounce can chickpeas, rinsed
1/2 cup water
1/2 cup nonfat plain yogurt, (optional)On Sale
Directions
1
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.
2
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.
Tips:
Note: Hot Madras curry powder, located in the spice aisle of most supermarkets, adds a pleasant level of heat. Substitute regular curry powder for a milder flavor.
Tip: Garam masala is a flavorful, fragrant blend of dry-roasted ground spices. It's in the spice section of most supermarkets and specialty stores.
Nutrition Facts
Calories 198, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Sodium 605 mg, Carbohydrate 31 g, Fiber 8 g, Protein 6 g, Potassium 358 mg. Daily Values: Vitamin C 60%, Iron 15%. Exchanges: Starch 1,Vegetable 2,Lean Meat 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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