Recipe information
Ingredients for - Eggplant Curry
4. 3 to 4 tablespoons red curry paste -
6. 1 small eggplant, cut into 1-inch pieces (about 4 cups) -
7. 3 cups cubed peeled butternut squash, cut into 1-inch pieces -
11. 1 carton (32 ounces) vegetable broth, divided -
15. Optional: Lime wedges and hot cooked rice -
How to cook deliciously - Eggplant Curry
1. Stage
In a 6-quart stockpot, heat oil over medium-high heat. Then, saute the onion until it's lightly browned, about three to four minutes. Add garlic; cook and stir 1 minute. Stir in the curry paste and sugar.
2. Stage
Stir in vegetables, chickpeas, 3 cups of broth, tomatoes and coconut milk; bring to a boil. Reduce the heat and simmer, covered, until vegetables are tender. It should take about 35 to 40 minutes.
3. Stage
Stir in the remaining broth and heat through. Serve with cilantro and, if desired, lime wedges and rice.
