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13def22e f47b 4c5a af46 20a72c75050a  2016 11 01 02 47 51

Butternut squash, eggplant, and box pepper curry

Chop squash into bite size pieces. Roast at 425 for 20-25 min

Sweat onion, garlic, ginger, and box peppers in a heavy bottom pan. Add eggplant, cumin, curry powder, chili powder, and garam masala, cover and cook 10-15 min until eggplant is tender. Add roasted squash, tomatoes (canned or fresh), mango chutney, coconut milk, and vegetable stock to achieve desired consistency,

Serve over rice cooked with lime juice and scallions.