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  • Home
  • About
    • About Us
    • Land
  • Events
    • Tree Planting
    • Climate Strikes
    • Christmas Bird Count
  • News
    • Articles
    • Letters
  • Information
    • Newsletter
    • YouTube
    • Resources
    • Cut Oil Use
    • Eco-Anxiety
    • Carbon Footprint
    • Individual Action
    • Plant-Based Living
    • Climate Well-being
  • Contact

SWEET & SOUR INDIAN VEGETABLE STEW

Ingredients
• 1 small head cauliflower
• 3 to 4 cups butternut squash
• 1 small eggplant (optional)
• 1 onion
• 2 tbsp Indian curry paste
• 680 ml can tomato sauce
• ½ cup water
• 2 tbsp balsamic vinegar
• 2 tbsp brown sugar
• 540 ml can lentils or 1 to 1½ cups cooked lentils
• Handful of cilantro

Directions
  1. Chop cauliflower into florets.
  2. Chop squash into bite size pieces.
  3. Slice eggplant into finger size slices.
  4. Coarsely chop onion.
  5. Lightly oil a large pot and sauté onion until tender.
  6. Stir in curry paste cook until fragrant, about 1 minute.
  7. Add tomato sauce and water.
  8. Add balsamic vinegar and brown sugar.
  9. Add vegetables.
  10. Cover and bring to a boil, then reduce to medium-low.
  11. Simmer, covered stirring occasionally for 25 -30 minutes.
  12. Add lentils for last five minutes cooking.
  13. Serve alone or over rice, topped with cilantro.
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