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.
Ingredients
- 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
Instructions
- 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.
