|
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. |
