Eggplant and Squash Curry

Name: Eggplant and Squash Curry
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 1 package Red rice, cooked according to directions, or brown rice; 454 grams peeled kuri, pumpkin or butternut squash, cut into bite-size pieces; 397 grams to 4 plum tomatoes OR 1 diced tomatoes or stewed tomatoes; 473 milliliters chicken stock; 1 Tbsp chile powder (a palmful); 2 Tbsps West Indian curry powder* (a couple of scant palmfuls); 454 grams small firm eggplant, diced into bite-size pieces; 1 inch fresh gingerroot, peeled and grated; 4 cloves garlic, sliced; 1 teaspoon ground cardamom (1/3 palmful); 1 null Zest and juice of 1 lime or Kaffir lime; 118 milliliters mango chutney, plus some more to pass at table; 6 servings Freshly grated nutmeg; 2 Tbsps extra-virgin olive oil, plus more for drizzling; 2 smalls onions or 1 large, quartered lengthwise and thinly sliced; 3 smalls mild red frying peppers or 2 small red bell peppers, seeded and quartered lengthwise then thinly sliced; 6 servings Salt and freshly ground black pepper; 1 bunch scallions, thinly sliced on an angle

The recipe Eggplant and Squash Curry could satisfy your Indian craving in about 2 hours and 30 minutes. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 277 calories, 6g of protein, and 7g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of eggplant, gingerroot, mango chutney, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Score the skins with a sharp knife in an X on the bottom of each tomato.

Ingredients you will need

Tomato

Equipment you will use

Knife

Place the tomatoes in boiling water for 30 seconds, then transfer to ice water bath to cool. Peel, halve, and slice tomatoes, and reserve.

Ingredients you will need

Water

Tomato

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Toss the squash with a drizzle of extra-virgin olive oil and season with salt, pepper, and nutmeg. Arrange the squash on a baking sheet and roast 25 to 30 minutes, until tender and brown at edges.

Ingredients you will need

Extra Virgin Olive Oil

Nutmeg

Pepper

Squash

Salt

Equipment you will use

Baking Sheet

Heat 2 tablespoons extra-virgin olive oil in a large skillet with tight fitting lid.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add the peppers, onions, garlic, ginger, and season with salt and pepper, sweat out the vegetables a few minutes then add the eggplant, curry, chile powder, and cardamom. Stir to toast and combine, then cover the pot and cook 12 to 15 minutes, stirring occasionally, until eggplant is tender. Stir in the roast squash, tomatoes, chutney, and stock. Cool and store for make-ahead meal.

Ingredients you will need

Salt And Pepper

Chili Powder

Vegetable

Cardamom

Eggplant

Tomato

Chutney

Peppers

Garlic

Ginger

Onion

Squash

Curry Powder

Stock

Toast

Equipment you will use

Pot

If serving immediately, start the rice a few minutes after the squash goes into the oven. Otherwise, reheat the curry over medium heat, stirring occasionally, 15 minutes after you start cooking the rice. To prepare the rice, follow package directions adding lime zest or leaves to water before rice, add the scallions to the rice and lime juice when the rice is done and you fluff with fork.

Ingredients you will need

Lime Juice

Lime Zest

Green Onions

Squash

Curry Powder

Water

Rice

Equipment you will use

Oven

Serve curry on bed of lime and green onion rice with extra chutney for mixing in.

Ingredients you will need

Green Onions

Chutney

Curry Powder

Lime

Rice

Equipment

Ingredients

Servings:

1package

Red rice, cooked according to directions, or brown rice 454grams

peeled kuri, pumpkin or butternut squash, cut into bite-size pieces 397grams

to 4 plum tomatoes OR 1 diced tomatoes or stewed tomatoes 473milliliters

chicken stock 1Tbsp

chile powder (a palmful)2Tbsps

West Indian curry powder* (a couple of scant palmfuls)454grams

small firm eggplant, diced into bite-size pieces 1inch

fresh gingerroot, peeled and grated 4cloves

garlic, sliced 1teaspoon

ground cardamom (1/3 palmful)1null

Zest and juice of 1 lime or Kaffir lime 118milliliters

mango chutney, plus some more to pass at table 6servings

Freshly grated nutmeg 2Tbsps

extra-virgin olive oil, plus more for drizzling 2smalls

onions or 1 large, quartered lengthwise and thinly sliced 3smalls

mild red frying peppers or 2 small red bell peppers, seeded and quartered lengthwise then thinly sliced 6servings

Salt and freshly ground black pepper 1bunch

scallions, thinly sliced on an angle

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Baron Herzog Chenin Blanc (OU Kosher). It has 4.1 out of 5 stars and a bottle costs about 12 dollars.