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Indian-Spiced Eggplant & Cauliflower Stew

October 16, 2012 By marketeditor

The Saratoga Farmers’ Market is full of the fall vegetable harvest including eggplant, cauliflower, onion and even fresh ginger. These vegetables blend beautifully in the Indian-spiced stew recipe below. Serve it over whole grain couscous for a hardy vegetarian meal.

This recipe is from the recipe collection at Cornell University’s Eat 3 Campaign: Eat Well, Eat Local, Eat Together. You can find more delicious recipes using local foods at www.eat3.org, and learn about the benefits of eating well, eating locally grown foods, and eating together as a family.

Indian-Spiced Eggplant & Cauliflower Stew

1 pound eggplant*, cut into 1-inch chunks

3 cups cauliflower florets*

1 large onion*

1 pound tomatoes, diced

1 15-ounce can of chickpeas, rinsed

½ cup water

2 tablespoons curry powder

1 teaspoons ground cumin

1 teaspoons ground mustard seeds

1½ tablespoons canola or vegetable oil

2 cloves garlic, minced

1 teaspoon grated fresh ginger*

¾ teaspoon salt

½ cup nonfat plain yogurt (optional)

Toast the curry powder, cumin and mustard seeds in a pot over medium heat, stirring for about 1 minute until the spices begin to darken. Transfer to a small bowl.

Add oil, onion, garlic, ginger and salt to the pot. Stir for 3-4 minutes until softened.

Stir in eggplant, cauliflower, tomatoes, chickpeas, water, and reserved spices. Bring to a simmer and cook for about 10 minutes.

Top each serving with a dollop of yogurt, if desired. Makes 6 servings.

Nutrition per serving: 160 calories; 5g fat, 0g saturated fat; 0mg cholesterol; 480mg sodium; 24g carbohydrate; 6g protein.

This market recipe appears courtesy of Diane Whitten at Cornell Cooperative Extension and The Saratogian. Ingredients marked with an asterisk (*) are available at the Saratoga Farmers’ Market.

For information about food and nutrition, contact Diane Whitten at Cornell Cooperative Extension at 885-8995 or email dwhitten@cornell.edu.

Filed Under: Seasonal Recipes

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Rainbow chard, zucchini, squash blossoms, and snap Rainbow chard, zucchini, squash blossoms, and snap peas- Summer produce is in full swing!! Stop by our 9-1pm market tomorrow! We’ll have live music by Running the River and Bruce Blinn-Knapp ☀️💐

#saratogasprings #saratogafarmersmarket  #farmtotable #agriculture
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Let's celebrate the end of school and the beginnin Let's celebrate the end of school and the beginning of summer! Tomorrow, from 3-6 pm at High Rock Park, children and families are invited to a FREE concert by Jack & Steve Zucchini and lots of free, fun activities and food tastings. The Saratoga Springs Public Library will have a free butterfly craft. There will be free face painting by Artsy Fartsy Face Paint. Jodie Fitz will be here with her book Fidget Plants a pizza garden and kids can plant their own pizza garden at the POP Club tent! At POP Club, kids will receive a $2 POP coin and their first stamp on their POP Passport! It's our 7th season of POP Club and we are so grateful for the support from The Christopher Dailey Foundation. This event is rain or shine!
Schools out for the summer!! Stop by for some brea Schools out for the summer!! Stop by for some breakfast sandwiches and fun at our market tomorrow from 9-1pm. We’ll have live music by Matt Griffin and Rick Russo plus guests @headcountorg and @ccesaratoga Master Gardener!! Hope to see you there!!

Photos by: Pattie Garrett @mysaratogakitchentable 

#saratogasprings #saratogafarmersmarket #farmtotable #agriculture #shoplocal

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