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