Madras Curry Vegetables

  • Yield 6 servings

This richly flavored and brightly colored stew looks especially tempting served in a casserole dish tucked into a hollowed-out pumpkin.


1 tablespoon pure olive oil
1 medium onion, diced
3 large carrots, sliced 1/2-inch thick
1 large butternut squash, cut in half, seeded, peeled and diced (about 4 cups diced)
1 large eggplant, peeled and diced (about 2 cups diced)
2 tablespoons grated gingerroot
4 garlic cloves, minced
1 tablespoon curry powder or garam masalas
1 teaspoon turmeric powder
1 teaspoon cumin sees, ground*
1 (14-ounce) can whole tomatoes in juice, juice reserved, tomatoes chopped
1 (16-ounce) can chickpeas, rinsed and drained
1 tablespoon low-sodium soy sauce or tamari
Juice of 1 lemon


  1. Heat the olive oil in a large, heavy bottom nonreactive saucepan over medium heat. Add the onions, carrots and butternut squash; cook 3 minutes, stirring occasionally. Add the eggplant, gingerroot, garlic and spices. Saute 1 minute longer. Add the tomatoes with their juices and chickpeas; reduce heat and simmer, lightly covered, 20 minutes or until vegetables are tender and sauce is slightly thickened. Season with soy sauce and lemon juice.
*Grind the cumin seeds in a spice mill, clean coffee grinder or mortar and pestle.



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