Sweet-and-sour Indian vegetable stew

Our hearty lentil curry gets a hint of tanginess from balsamic vinegar. Although it’s substantial enough on its own, you can also add meat or fish.

Chatelaine 0

( 113 ratings )

Preparation time:
10 minutes
Cooking time:
30 minutes
Makes:
8 Cups (2 L)
Michael Graydon


 
Michael Graydon

Ingredients

  • small head cauliflower
  • 400-g pkg pre-cut butternut squash, about 3 cups (750 mL)
  • small eggplant
  • onion
  • 2 tbsp (30 mL) Indian curry paste
  • 680-mL can tomato sauce
  • 2 tbsp (30 mL) balsamic vinegar
  • 2 tbsp (30 mL) brown sugar
  • 19-oz (540-mL) can lentils or chickpeas, drained and rinsed
  • handful cilantro, chopped (optional)

Instructions

  • Chop cauliflower into small florets, chop squash into bite-sized pieces, and slice eggplant into finger-sized pieces. Coarsely chop onion. Lightly oil a large pot and set over medium heat. When hot, add onion and sauté until tender, 3 to 4 min. Stir curry paste into pot and cook until fragrant, 1 min. Add tomato sauce, 1/2 cup (125 mL) water, vinegar, sugar and veggies. Cover and bring to a boil. Reduce heat to medium-low.
  • Simmer, covered, stirring occasionally until vegetables are tender, 25 to 30 min. Add lentils for the last 5 min of cooking. Sprinkle with cilantro. Delicious over rice and with a dollop of plain yogourt.

Nutrition (per Serving)

protein
g
fat
g
carbohydrates
34 g
fibre
g
sodium
698 mg
calories
182 

For all your Holiday must-haves click here for our Shopping List.

Leave a comment

Your email address will not be published. Required fields are marked *