Six Vegetable Masala

Ingredients

• 2 tbsp (25 mL) canola oil
• 1 onion, sliced
• 2 tbsp (25 mL) finely chopped garlic
• 2 tbsp (25 mL) finely chopped ginger root
• 1 cup (250 mL) shredded carrots
• 2 japanese eggplants (about 340 g), sliced in 1/2 inch (1 cm) thick rounds
• 1 can (19 oz/540 mL) PC Blue Menu Chickpeas, drained
• 2 cups (500 mL) chopped tomatoes
• 1 tbsp (15mL) PC Black Label Garam Masala Spice Blend
• 1-1/2 tsp (7 mL) salt
• 2 cups (500 mL) loosely packed baby spinach, chopped
• 1 tbsp (15 mL) fresh lemon juice
• 1/3 cup (75 mL) PC Greek Yogurt
• 1/2 cup (125 mL) loosely packed fresh coriander, chopped

Instructions
In saucepan, heat oil over medium-high heat; cook onion, garlic, ginger and carrots for 2 to 3 minutes. Stir in Garam Masala Spice, eggplant and chickpeas; cook for 2 to 3 minutes longer. Stir in tomatoes and salt. Reduce heat to medium-low; cover and cook for 30 minutes, stirring occasionally, or until vegetables are soft. Stir in spinach and lemon juice; stir until spinach wilts. Transfer to serving bowls. Serve with a dollop of yogurt, sprinkled with coriander