Indian-spiced Eggplant & Cauliflower Stew

Ingredients

This recipe uses:

1/2 CUP PLAIN EVERYDAY WATER

3 CUPS of CAULIFLOWER FLORETS

1 15 OZ CAN CHICK PEAS, DRAINED AND RINSED which were NOT options in the Spark Database

2 TBS Curry powder

1 teaspoon GARAM MASALA

1 tsp Mustard seed,

2 TBS Canola Oil,

1 large onion, sliced

4 cloves Garlic, minced

1 tsp finely grated FRESH Ginger

1 1-pound Eggplant, cut into 1 inch chunks

3 CUPS Cauliflower, )

1- 15 OZ CAN DICED Tomatoes,

1 15 OZ CAN Chick Peas,DRAINED AND RINSED

1/2 cup water

1/2 cup Yogurt, plain, low fat

This Recipe Calls For GARAM MASALA WHICH IS NOT IN THE SPARK DATABASE, Serving Size Is Approximately 1 1/2 Cups, I Only Had 1 Cup.

Spark Recipes

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