Sweet-and-sour Indian vegetable stew Recipe

1

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)

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.