Preparation time:

10 minutes

Cooking time:

30 minutes

Makes:

8 Cups (2 L)

 
Michael Graydon

Ingredients

• 1 small head cauliflower
• 400-g pkg pre-cut butternut squash, about 3 cups (750 mL)
• 1 small eggplant
• 1 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
• 1 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

8 g

fat

3 g

carbohydrates

34 g

fibre

7 g

sodium

698 mg

calories

182 

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