Eggplant and Squash Curry

FOOD NETWORK CANADA
20Ingredients
90Minutes
380Calories

Ingredients

US|METRIC
  • 4 plum tomatoes (OR 1, 14-oz can diced tomatoes or stewed tomatoes)
  • 1 1/4 pounds pumpkin (peeled kuri, or butternut squash, cut into bite-size pieces)
  • 2 tablespoons extra virgin olive oil (plus more for drizzling)
  • salt
  • freshly ground black pepper
  • grated nutmeg (Freshly)
  • 3 peppers (mild red frying, or 2 small red bell peppers, seeded and quartered lengthwise then thinly sliced)
  • 2 onions (small, or 1 large, quartered lengthwise and thinly sliced)
  • 4 cloves garlic (sliced)
  • 1 piece gingerroot (fresh, peeled and grated)
  • 1 eggplant (small firm, diced into bite-size pieces, 1 to 1 1/4 lbs)
  • 2 tablespoons curry powder (West Indian, a couple of scant palmfuls)
  • 1 tablespoon chile powder (a palmful)
  • 1 teaspoon ground cardamom (1/3 palmful)
  • 1/2 cup mango chutney (plus some more to pass at table)
  • 2 cups chicken stock
  • brown rice
  • red rice
  • 1 lime leaves
  • 1 bunch scallions (thinly sliced on an angle)
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    NutritionView More

    380Calories
    Sodium14% DV330mg
    Fat14% DV9g
    Protein18% DV9g
    Carbs23% DV70g
    Fiber40% DV10g
    Calories380Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol<5mg1%
    Sodium330mg14%
    Potassium1170mg33%
    Protein9g18%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate70g23%
    Dietary Fiber10g40%
    Sugars25g50%
    Vitamin A190%
    Vitamin C50%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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