Indian-Spiced Eggplant Cauliflower Stew

• 2 Tbsp curry powder, preferably hot Madras 
• 1 tsp garam masala
• 1 tsp mustard seeds
• 2 Tbsp canola oil
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 tsp finely grated fresh ginger
• 3/4 tsp 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 plain yogurt, cilantro (optional)

Heat Dutch oven over medium heat. Add curry powder, garam masala and mustard seeds and toast, stirring, until spices begin to darken, about 1 minute. Transfer to 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 reserved spices. Bring to simmer. Cover, reduce heat and cook, stirring occasionally, until vegetables are tender, 15 to 20 minutes. Top each serving with a dollop of yogurt and a sprinkling of cilantro, if desired.