Sweet-and-sour Indian vegetable stew

By AnnieMro

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)

Details

Servings 1
Adapted from chatelaine.com

Preparation

Step 1

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.