Eggplant and Squash Curry
Foodnetwork.com
Foodnetwork.com
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 3 to 4 plum tomatoes OR 1 (14-ounce) can diced tomatoes or stewed tomatoes
  • 1 to 1 1/4 pounds peeled kuri, pumpkin or butternut squash, cut into bite-size pieces
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg
  • 3 mild red frying peppers or 2 small red bell peppers, seeded and quartered lengthwise then thinly sliced
  • 2 small onions or 1 large, quartered lengthwise and thinly sliced
  • 4 cloves garlic, sliced
  • 1 (1-inch) piece fresh gingerroot, peeled and grated
  • 1 small firm eggplant, diced into bite-size pieces (1 to 1 1/4 pounds)
  • 2 tablespoons West Indian curry powder* (a couple of scant palmfuls)
  • 1 tablespoon chile powder (a palmful)
  • 1 teaspoon ground cardamom (1/3 palmful)
  • 1/2 cup mango chutney, plus some more to pass at table
  • 2 cups chicken stock
  • Red rice, cooked according to package directions, or brown rice
  • Zest and juice of 1 lime or Kaffir lime leaves
  • 1 bunch scallions, thinly sliced on an angle
  • *Cook's Note: West Indian curry powder is common in grocery stores. It is primarily cumin, coriander, and turmeric and bright yellow-orange in color)

Instructions

Comments

Log in or Register to write a comment.