Eggplant and Squash Curry

4-6 servings - Prep time: 30 min - Cook time: 1 hour

Ingredients:

3 or 4 plum tomatoes, or 1 can diced tomatoes

1-1 1/4 lbs kuri, pumpkin or butternut squash, peeled and cut into bite-size pieces

2 Tbsp olive oil

Salt

Pepper

Nutmeg

2 small red bell peppers, seeded, quartered lengthwise and thinly sliced

2 small onions, quartered lengthwise and thinly sliced

4 cloves garlic, sliced

1 1-inch piece ginger root, peeled and grated

1-1 1/4 lb eggplant,  diced into bite-size pieces

2 Tbsp West Indian curry powder

1 Tbsp chili powder

1 tsp ground cardamom

1/2 cup mango chutney

2 cups chicken stock

Red rice

1 lime, zest and juice

1 bunch scallions, thinly sliced on an angle

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For fresh tomatoes

• Score skin with a sharp knife in an X on the bottom of each tomato.
• Place tomatoes in boiling water for 30 seconds, then transfer to ice water bath to cool.
• Peel, halve and slice tomatoes and reserve. 

For the sauce

• Preheat the oven to 425 degree F.
• Toss the squash with a drizzle of olive oil and season with salt, pepper and nutmeg.
• Arrange squash on baking sheet and roast 25-30 minutes, until tender and brown at edges. 

• Heat 2 Tbsp olive oil in large skillet with tight fitting lid. 
• Add the peppers, onion, garlic, ginger and season with salt and pepper. 
• Sauté  vegetables for a few minutes.
• Add eggplant, curry, chili  powder and cardamom.
• Stir to combine, cover and cook 12-15 minutes, stirring occasionally until eggplant is tender.
• Stir in squash, tomatoes, chutney and stock.

Before serving

• Cook rice, adding lime zest to water.
• Add lime juice and scallions when rice is cooked. 

• Serve curry on rice with extra chutney if wanted.

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From www.foodnetwork.com