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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 16 |
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I had some extra winter squash cooked up and an eggplant that was getting wilty, so I made a curry dish from them that I like. Ingredients:
1 small onion, chopped |
2 tablespoons olive oil |
1 teaspoon turmeric |
1 1/2 teaspoons garam masala |
1 cup water |
1 1/2 teaspoons vegetarian chicken-like flavoring |
1 large eggplant, peeled and diced |
2 cups cubed winter squash (pre-cooked) |
1/2 teaspoon salt |
6 ounces coconut milk (light is best) |
Directions:
1. In a large skillet, saute the onion in the olive oil.
2. When the onion is just tender, add the turmeric and garam masala and cook for a minute.
3. Add water and vegetarian chicken flavoring, then diced eggplant.
4. Cover and cook until eggplant is tender.
5. Add winter squash and salt, and additional water if necessary. Stir.
6. When heated through and liquid is reduced to about half a cup, add coconut milk and stir thoroughly.
7. Remove from heat and serve over brown rice.
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