Sweet and Sour Vegetable Soup

By Cooky

Ingredients

• 1 small head cauliflower
• 400 g precut butternut squash, about 3 cups
• 1 small eggplant
• one onion
• 2 tablespoons Indian Curry paste
• 600 mL can tomato sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons brown sugar
• 19 ounces chickpeas, drained and rinsed

Preparation

Step 1

Chop cauliflower into small Florets, chopped squash into bite-size pieces, and slice a plant into finger sized pieces. Coarsely chop onion. Lightly oil a large pot set over medium heat. When hot add onion and sauté until tender, 3 to 4 min. Stir Curry paste it to pot and cook until fragrant, 1 min. Add tomato sauce, 1/2 cup 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 the last 5 min. of cookie. Sprinkle with cilantro [NOT]. Delicious over rice and with a dollop of plain yogurt.