5 Points, Weight Watchers
2 tsp olive oil
2 medium cloves garlic, chopped
1 Tbsp ginger root, peeled and minced
1 medium onion, chopped
1 Tbsp curry powder
2 tsp cumin seeds
1 tsp ground cinnamon
1/8 tsp cayenne pepper
1 1/4 pounds eggplant , unpeeled and cut into 1-inch cubes
19 oz chickpeas, drained
2 cups vegetable broth, reduced-sodium
1 cup canned diced tomatoes, drained
1/2 tsp table salt
3/4 tsp sugar
1/4 cup cilantro, chopped cilantro
2 cups long grain cooked brown rice
8 oz plain fat free yogurt
1 tsp lemon juice
1 medium clove garlic, minced
1/2 tsp ground cumin
Heat the oil in a large nonstick saucepan over medium-high heat. Add the garlic and ginger. Cook, stirring constantly, until fragrant, about 30 seconds. Add the onion. Cook, stirring occasionally, until softened, about 8 minutes. Add the curry powder, cumin, cinnamon, and cayenne; cook, stirring, until fragrant, about 1 minute. Add the eggplant and cook until slightly softened, about 10 minutes.
Stir the chickpeas, broth, tomatoes, salt, and sugar into the saucepan; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 30 minutes. Uncover and cook until the mixture thickens slightly, about 10 minutes longer. Remove from the heat and stir in the cilantro.
Meanwhile, to prepare the yogurt sauce, whisk together the yogurt, mint, lemon juice, garlic, and cumin in a medium bowl.
Serve the stew with the rice and yogurt sauce. Yields 1 1/2 cups stew, 1/2 cup rice, and 1/4 cup sauce per serving.
5 smart points