Recipe Details | Rick's Cooking School

Ingredients

• 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
• 1 Eggplant
• 3 Cups Cauliflower Florets
• 1 30 Ounce Can diced Tomatoes
• 1 30 Ounce Can Chickpeas, rinsed
• 1 Cup Vegetable Broth or Water