Sweet-and-sour Indian vegetable stew
1 small head cauliflower
3 cups 1-in. cubed butternut squash
1 small to medium eggplant
1 onion, coarsely chopped
2 tbsp Indian curry paste
680-ml can tomato sauce
1/2 cup water
2 tbsp balsamic vinegar
2 tbsp brown sugar
540-ml can chickpeas, drained and rinsed, or substitute with lentils if desired
1/4 cup cilantro, chopped
1 CHOP cauliflower into small florets, chop squash into bite-sized pieces, and slice eggplant into finger-sized pieces. Coarsely chop onion. Lightly oil a large pot and set over medium heat. When hot, add onion and sauté until tender, 3 to 4 min. Stir curry paste into pot and cook until fragrant, 1 min. Add tomato sauce, water, vinegar, sugar and veggies. Cover and bring to a boil. Reduce heat to medium-low.
2 SIMMER, covered, stirring occasionally until vegetables are tender, 25 to 30 min. Add lentils for the last 5 min of cooking. Sprinkle with cilantro. Delicious over rice and with a dollop of plain yogourt.
