2 Tablespoons Hot Curry Powder
2 Teaspoons Garam Masala
2 Teaspoons Yellow Mustard Seed
2 Tablespoons Olive Oil
1 Large Onion Chopped
4 Fat Cloves Garlic, Pressed
2 Teaspoon Grated Fresh Ginger
3 Cups Cauliflower Florets
1 30 Ounce Can diced Tomatoes
1 30 Ounce Can Chickpeas, rinsed
1 Cup Vegetable Broth or Water
Step 1: Slice eggplant and salt all the cut sides and place on a wrack to drain for 30-minutes. Once drained, wipe off salt and dice up into bit size pieces.
Step 2: In a Dutch oven over medium heat add curry powder, garam masala and mustard seed. Stiring all the time. Toast until spice start to smoke. Place toasted spices on a plate and let cool.
Step 3: Add oil to the hot Dutch oven and add the onions. Cook until the onions soften.
Step 4: Add ginger and garlic and cook for a couple of minutes more.
Step 5: Add tomoates, do not drain, broth or water, cauliflower, diced eggplant, chickpeas and reserved toasted spices.
Step 6: Cover and simmer for about 20-minutes.
Step 7: Serve over some cooked rice if desired.
Step 8: Note: This dish does have a kick of heat to it. If you are not a fan of spicy foods, adjust the hot curry and mustard seeds to about half the amount.
Step 9: Note 2: You can add some tomatoe paste when cooking the onions to add another depth of flavor.