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.

1

( 120 ratings )

Preparation time:
10 minutes
Total time:
40 minutes
Makes:
8 cups
Michael Graydon

Sweet and sour Indian vegetable stew. 
Photo, Michael Graydon.

Ingredients

  • small head cauliflower
  • 3 cups butternut squash, chopped into 1-in. cubes
  • eggplant, small to medium-size
  • onion, coarsely chopped
  • 2 tbsp Indian curry paste
  • 680-mL can tomato sauce
  • 1/2 cup water
  • 2 tbsp balsamic vinegar
  • 2 tbsp brown sugar
  • 540-mL can chickpeas, drained and rinsed (substitute with lentils if desired)
  • 1/4 cup 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, 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

One comment on “Sweet-and-sour Indian vegetable stew

  1. Combination of chickpeas and these vegetables is looking great,
    sweet and sour, I would love to try.

    Reply

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