Vegetarian Curry with Butternut Squash, Eggplant, and Chickpeas

I was looking through my food photos, and I realized I never posted this recipe from this winter! It’s almost too late in the season for recipes with butternut squash, but I thought I’d go ahead and post it before I forgot!

We found this recipe (that goes with our Cuisinart Multicooker) on the Williams-Sonoma website when we were in the mood for a cozy vegetarian meal, and it was fantastic! Next fall & winter when we have butternut squash around, we will be making it again! And it also freezes well, too! Enjoy!

Vegetarian Curry with Butternut Squash, Eggplant, and Chickpeas
Serves 8
Slightly adapted from Williams-Sonoma website

Ingredients:
2 Tbsp sunflower oil
1 medium onion, finely chopped
1 Tbsp minced garlic
2 tsp grated fresh ginger
2 tsp brown mustard seeds
3 Tbsp curry powder
1/4 tsp cayenne pepper
1 Tbsp sugar
1 Tbsp kosher salt
1 can (14.5 oz./455 g) no salt-added diced tomatoes, drained
1 medium eggplant, cut into 1-inch cubes
1 1/2 cups chickpeas, no-salt added, drained and rinsed
1/2 medium head cauliflower, cut into 1-inch pieces
1 medium potato, cut into 1-inch cubes
1 medium butternut squash, peeled and cut into 1-inch cubes
1 can (13.66 fl. oz./403 ml) light coconut milk
8 oz green beans, trimmed and halved
1 medium red bell pepper, seeded and cut into strips
2 Tbsp fresh lime juice
1/2 cup chopped fresh cilantro

Directions:
1. Preheat a Cuisinart multicooker on the brown/sauté setting to 400°F (200°C) according to the manufacturer’s instructions. Warm the oil in the multicooker. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, ginger, mustard seeds, curry powder, cayenne, sugar and salt andrcook, stirring constantly, for 1 minute. Stir in the tomatoes, eggplant, chickpeas, cauliflower, potato, squash and coconut milk and bring to a simmer. **Alternatively – this step can be done on the stovetop in a large skillet, then transferred into the slow cooker.**

2. Set the multicooker (or a slow-cooker) on the slow cook-high setting. Cover and cook until the cauliflower and potato are almost tender, about 2 1/2 hours. Stir in the green beans and bell pepper, cover and cook until tender, about 45 minutes more. Stir in the lime juice and the 1/2 cup cilantro. Serve the curry over rice and garnished with cilantro.

Nutritional info (not including rice):
Calories: 238.1
Total Fat: 8.1 g
Saturated Fat: 3.1 g
Polyunsaturated Fat: 2.7 g
Monounsaturated Fat: 1.1 g
Cholesterol: 0.0 mg
Sodium: 620.2 mg
Potassium: 820.8 mg
Total Carbohydrate: 39.2 g
Dietary Fiber: 10.6 g
Sugars: 4.0 g
Protein: 7.2 g

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