Byrdstar - Here's a recipe I found today. Haven't tried it, but it sounds good.
Indian-Spiced Eggplant and Cauliflower:
2 tablespoon(s) curry powder, preferably hot Madras
1 teaspoon(s) garam masala (see Tips & Techniques)
1 teaspoon(s) mustard seeds
2 tablespoon(s) canola oil
1 large onion, sliced
2 clove(s) garlic, minced
1 teaspoon(s) finely grated fresh ginger
3/4 teaspoon(s) salt
1 1-pound eggplant, cut into 1-inch chunks
3 cup(s) cauliflower florets
1 can(s) diced tomatoes
1 can(s) chickpeas, rinsed
1/2 cup(s) water
1/2 cup(s) 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 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.
| current weight: 165.0