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Ingredients
- 1 small head cauliflower
- 400-g pkg pre-cut butternut squash, about 3 cups (750 mL)
- 1 small eggplant
- 1 onion
- 2 tbsp (30 mL) Indian curry paste
- 680-mL can tomato sauce
- 2 tbsp (30 mL) balsamic vinegar
- 2 tbsp (30 mL) brown sugar
- 19-oz (540-mL) can lentils or chickpeas, drained and rinsed
- 1 handful cilantro, chopped (optional)
- Chop cauliflower into small florets, chop squash into bite-sized pieces, and slice eggplant into finger-sized pieces. Coarsely chop onion. Lightly oil a large pot and set over medium heat. When hot, add onion and sauté until tender, 3 to 4 min. Stir curry paste into pot and cook until fragrant, 1 min. Add tomato sauce, 1/2 cup (125 mL) water, vinegar, sugar and veggies. Cover and bring to a boil. Reduce heat to medium-low.
- Simmer, covered, stirring occasionally until vegetables are tender, 25 to 30 min. Add lentils for the last 5 min of cooking. Sprinkle with cilantro. Delicious over rice and with a dollop of plain yogourt.
- 8 g protein
- 3 g fat
- 34 g carbohydrates
- 7 g fibre
- 698 mg sodium
- 182 calories
User comments (10)
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This was perfect - we used one yellow curry paste and one spicy red curry paste and it was fantastic. Added a lil quinoa to the mix as well and used red lentils ~ fantastic with the roti we picked up!
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i made this stew and it was disappointing to say the least. I added hot pepper flakes. It saved it somewhat. The next night I added a pkg of cooked and drained frozen spinach. It was a bit better. If I make it again I would not add brown sugar until i tasted it. It was too sweet . It does need the punch of heat.
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I enjoyed this recipe & will make it again. next time I will up the curry paste & decrese the vinegar & Brown sugar
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excellent. I used chickpeas instead of lentils. added a few dashes of hot sauce as well.
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Made this and loved it....I would not change anything. Very healthy as well. Even better as left over. Cheers Chatelaine Magazine
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This stew was fantastic. I could not stop eating it! Next time, I will decrease the sugar by half, and increase the curry paste, as it was a little sweet. Great with sour cream on top.
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This dish has become a regular in my home. The flavor changes depending on the type of curry paste you use. Sometimes I switch it up and add more vinegar, or more curry paste. I cook dried lentils rather than canned, and often roast the squash on it's own in the oven and add it later, I find the dish has more flavor this way. I like it with a dollop of plain yogurt on top.
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I make a huge pot of this and take portions to work. I add swiss chard to it as well. Make some rice the night before, and presto! A healthy, filling lunch.
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I enjoyed this stew, I used zucchini instead of eggplant, I would make it again.
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Any suggestions on where to buy Indian Curry Paste. I can't find it anywhere.
