INGREDIENTS:4 Tbsps. vegetable oil
2 onions, chopped
4 garlic cloves, crushed
2 eggplant, chopped
2 cauliflower, broken into florets
2 tsps. ground coriander
2 tsps. ground cumin
2 tsps. fennel seeds, ground
1 tsp. garam masala
pinch ginger
1 tsp. chili powder
8 plum tomatoes, peeled, seeded, quartered
1 lb. boiled green peas
12 oz. water
12 oz. fresh spinach, rough chopped
2-4 Tbsps. fresh lemon juice
salt and freshly ground pepper to taste
15 cups steamed basmati riceDIRECTIONS:1. Heat oil in wok or large frying pan. Add onion and garlic and stir-fry 4 to 5 minutes over high heat until onions begin to brown. Add all the vegetables and stir-fry 4 to 6 more minutes until vegetables begin to color.

2. Add all the spices and cook over high heat until aromatic 1 to 2 minutes, stirring all the time.

3. Add tomatoes, water and salt and pepper to taste. Bring to a boil, then reduce heat. Cover and simmer for 5–10 minutes or until cauliflower is just tender.

4. Add enough lemon juice to sharpen the flavor and adjust the seasoning to taste. Serve with the steamed rice.NUTRITIONAL INFORMATION:Calories 540 (11% from fat); Fat 7g (sat.1g); Protein 14g; Carbohydrates 107g; Sodium 75mg; Cholesterol 0mg; Fiber 13g
SERVINGS:10 servingsFrom:Submitted to FM by Abbas Hassan, Senior Director of Foodservices, Claremont, CA