You are here: Home » Recipes » Madras Curry Vegetables Madras Curry Vegetables Recipe by Relish Contributor Yield 6 servings This richly flavored and brightly colored stew looks especially tempting served in a casserole dish tucked into a hollowed-out pumpkin. PrintEmail Ingredients 1 tablespoon pure olive oil1 medium onion, diced3 large carrots, sliced 1/2-inch thick1 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 gingerroot4 garlic cloves, minced1 tablespoon curry powder or garam masalas1 teaspoon turmeric powder1 teaspoon cumin sees, ground*1 (14-ounce) can whole tomatoes in juice, juice reserved, tomatoes chopped1 (16-ounce) can chickpeas, rinsed and drained1 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.