Sweet-and-sour Indian vegetable stew

Prep 10 min
Total 40 min
Makes 8 cups

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.



small head cauliflower
3 cups
1-in. cubed butternut squash
small to medium eggplant
onion, coarsely chopped
2 tbsp
Indian curry paste
1/2 cup
2 tbsp
balsamic vinegar
2 tbsp
540-ml can
chickpeas, drained and rinsed, or substitute with lentils if desired
1/4 cup
cilantro, chopped


  • 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.


Calories 182
Protein 8 g
Carbohydrates 34 g
Fat 3 g
Fibre 7 g
Sodium 698 mg

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Photo credit: Michael Graydon

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