Indian-spiced Eggplant & Cauliflower Stew

Name: Indian-spiced Eggplant & Cauliflower Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 425 grams can diced tomatoes; 2 Tbsps canola oil; 710 milliliters cauliflower florets; 425 grams chickpeas, rinsed; 2 Tbsps curry powder, preferably hot Madras; 454 grams eggplant, cut into 1-inch chunks; 1 teaspoon finely grated fresh ginger; 1 teaspoon garam masala; 2 cloves garlic, minced; 1 teaspoon mustard seeds; 1 large onion, sliced; 118 milliliters nonfat plain yogurt (optional); 2 servings salt; 118 milliliters water

Indian-spiced Eggplant & Cauliflower Stew might be just the main course you are searching for. This recipe serves 2. One portion of this dish contains around 33g of protein, 23g of fat, and a total of 724 calories. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and vegetarian diet. It can be enjoyed any time, but it is especially good for Autumn. If you have onion, garlic, cauliflower florets, and a few other ingredients on hand, you can make it. To use up the plain nonfat yogurt you could follow this main course with the Lime Yogurt as a dessert.