Madras Curry Vegetables

  • Yield: 6 servings


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

Nutritional Info *per serving

  • Calories 217
  • Fat 4g
  • Cholesterol 0mg
  • Sodium 414mg
  • Carbohydrate 44g
  • Protein 7g