Indian-Spiced Eggplant Cauliflower Stew

• 2 tablespoons curry powder, preferably hot Madras 
• 1 teaspoon garam masala
• 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)

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 reserved 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.