Indian-Spiced Eggplant & Cauliflower Stew

Eggplant, cauliflower, chickpeas and tomatoes are the basis for this rich Indian-spiced curry. Make it a meal: Serve with brown basmati rice or whole-wheat couscous.

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

¾ teaspoon salt

1 1-pound eggplant, cut into 1-inch chunks

3 cups cauliflower florets

1 15-ounce can diced tomatoes

1 15-ounce can chickpeas, rinsed

½ cup water

½ cup nonfat plain yogurt, (optional)

Directions at eatingwell.com

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