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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 florets
• 1 15-ounce can  diced tomatoes
• 1 15-ounce can  chickpeas, rinsed
• 1/2 cup  water
• 1/2 cup  nonfat plain yogurt, (optional)

Description

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.

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