Indian-Spiced Eggplant & Cauliflower Stew (Vegan)

eggplant cauliflowerA warming, one-pot autumn recipe to help use the eggplant we’re getting in our CSA baskets! Hefty vegetable chunks make this a filling dish despite the fact that it’s vegan!

Indian-Spiced Eggplant & Cauliflower Stew (Vegan)
5 servings
Total Time: 30 minutes
Recipe based on Eating Well’s

• 1 tablespoon canola oil
• 1/2 large onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon finely grated fresh ginger
• 1 tablespoon kosher salt
• 1 medium eggplant, cut into bite sized chunks
• 1 medium head cauliflower, cut into bite sized florets
• 1 15-ounce can diced tomatoes
• 1 15-ounce can chickpeas, don’t drain
• 1/2 cup water
• 2 tablespoons curry powder
• 1 teaspoon garam masala

Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 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 minutes.


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