Oven-Roasted Eggplant and Butternut Squash Curry

Name: Oven-Roasted Eggplant and Butternut Squash Curry
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 907 grams butternut squash; 2 Tbsps canola oil; 3 teaspoons cumin seeds; 454 grams eggplant; 118 milliliters chopped fresh cilantro; 3 green onions , chopped in 1-inch pieces; 1 Tbsps ground coriander; 1 teaspoons ground fenugreek; 0 teaspoons ground pepper; 1 jalapeno pepper , chopped; 3 teaspoons salt; 0 teaspoons turmeric

The recipe Oven-Roasted Eggplant and Butternut Squash Curry is ready in approximately 1 hour and 35 minutes and is definitely a tremendous gluten free, whole 30, and vegan option for lovers of Indian food. This recipe serves 4. One serving contains 204 calories, 4g of protein, and 8g of fat. Head to the store and pick up jalapeno pepper, green onions, cilantro, and a few other things to make it today.

Ingredients

Servings:

907grams

butternut squash 2Tbsps

canola oil 3teaspoons

cumin seeds 454grams

eggplant 118milliliters

chopped fresh cilantro 3

green onions , chopped in 1-inch pieces 1Tbsps

ground coriander 1teaspoons

ground fenugreek 0teaspoons

ground pepper 1

jalapeno pepper , chopped 3teaspoons

salt 0teaspoons

turmeric

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Aichenberg Premium Gruner Veltliner with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.