|
1 |
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. |
|
2 |
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 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. |