Sweet And Sour Indian Vegetable Stew

• Yield: 8 Servings
• Level: Easy

Time

• Total: 40 minutes
• Prep: 10 minutes
• Cook: 30 minutes
• Inactive: 0 minutes

Ingredients

• 1 Small Head Cauliflower
• 3 Cups Butternut Squash
• 1 Small Eggplant
• 1 Onion
• 2 Tablespoons Indian Curry Paste
• 1 24oz Can Tomato Sauce
• 1/2 Cup Water
• 2 Tablespoons Balsamic Vinegar
• 2 Tablespoons Brown Sugar
• 1 19oz Can Chickpeas
• 1/4 Cup Cilantro

Preparation

• Cube Butternut Squash (1" Cubes)
• Coarsely Chop Onion
• Chop Cauliflower Into Small Florets
• Cube Eggplant (1" Cubes)
• Drain And Rinse Chickpeas
• Chop Cilantro

Directions

• Lightly oil a large pot and set over medium heat.
• When hot, add onion and saute until tender.
• Stir in curry paste, cook 1 minute.
• Add tomato sauce, water, vinegar, sugar, and vegetables.
• Cover and bring to a boil.
• Reduce heat to medium low.
• Simmer, covered, stirring occasionally until vegetables are tender, 25 to 30 minutes.
• Add chickpeas for last 5 minutes of cooking.
• Sprinkle with cilantro and serve immediately.