Sweet-And-Sour Curry Vegetable Stew
240
- Prep Time10 min
- Total Time40 min
- Makes8 cups
Photo, Michael Graydon.
Our hearty lentil curry gets a hint of tanginess from balsamic vinegar. Although it's substantial enough on its own, you can also add meat or fish.
Ingredients
1 small head cauliflower
3 cups 1-in. cubed butternut squash
1 small to medium eggplant
1 onion, coarsely chopped
2 tbsp Indian curry paste
680-ml can tomato sauce
1/2 cup water
2 tbsp balsamic vinegar
2 tbsp brown sugar
540-ml can chickpeas, drained and rinsed, or substitute with lentils if desired
1/4 cup cilantro, chopped
Instructions
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, 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.
Nutrition (per serving)
Calories 182, Protein 8g, Carbohydrates 34g, Fat 3g, Fibre 7g, Sodium 698mg.
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