| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 to 4 plum tomatoes OR 1 (14-ounce) can diced tomatoes or stewed tomatoes
- 1 to 1 1/4 pounds peeled kuri, pumpkin or butternut squash, cut into bite-size pieces
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground black pepper
- Freshly grated nutmeg
- 3 mild red frying peppers or 2 small red bell peppers, seeded and quartered lengthwise then thinly sliced
- 2 small onions or 1 large, quartered lengthwise and thinly sliced
- 4 cloves garlic, sliced
- 1 (1-inch) piece fresh gingerroot, peeled and grated
- 1 small firm eggplant, diced into bite-size pieces (1 to 1 1/4 pounds)
- 2 tablespoons West Indian curry powder* (a couple of scant palmfuls)
- 1 tablespoon chile powder (a palmful)
- 1 teaspoon ground cardamom (1/3 palmful)
- 1/2 cup mango chutney, plus some more to pass at table
- 2 cups chicken stock
- Red rice, cooked according to package directions, or brown rice
- Zest and juice of 1 lime or Kaffir lime leaves
- 1 bunch scallions, thinly sliced on an angle
Instructions
- For fresh tomatoes:
- Score the skins with a sharp knife in an X on the bottom of each tomato. Place the tomatoes in boiling water for 30 seconds, then transfer to ice water bath to cool. Peel, halve, and slice tomatoes, and reserve.
- Preheat the oven to 425 degrees F.
- Toss the squash with a drizzle of extra-virgin olive oil and season with salt, pepper, and nutmeg. Arrange the squash on a baking sheet and roast 25 to 30 minutes, until tender and brown at edges.
- Heat 2 tablespoons extra-virgin olive oil in a large skillet with tight fitting lid. Add the peppers, onions, garlic, ginger, and season with salt and pepper, sweat out the vegetables a few minutes then add the eggplant, curry, chile powder, and cardamom. Stir to toast and combine, then cover the pot and cook 12 to 15 minutes, stirring occasionally, until eggplant is tender. Stir in the roast squash, tomatoes, chutney, and stock. Cool and store for make-ahead meal.
- If serving immediately, start the rice a few minutes after the squash goes into the oven. Otherwise, reheat the curry over medium heat, stirring occasionally, 15 minutes after you start cooking the rice. To prepare the rice, follow package directions adding lime zest or leaves to water before rice, add the scallions to the rice and lime juice when the rice is done and you fluff with fork.
- Serve curry on bed of lime and green onion rice with extra chutney for mixing in.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 242 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 8 g |
| Sugar | 26 g |
| Protein | 6 g |
| Cholesterol | 2 mg |
| Sodium | 926 mg |
| Serving Size | 1 of 6 servings |
| Calories | 242 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 8 g |
| Sugar | 26 g |
| Protein | 6 g |
| Cholesterol | 2 mg |
| Sodium | 926 mg |
Reviews
A little too much liquid at the end. Had to boil it off. Otherwise, a delicious option for a meatless Monday.
What’s the nutritional information for this recipe? Weight Watcher’s points? Thanks!
I am always amazed at finding a great recipe simply by searching random ingredients, tonight being butternut squash and eggplant. This dish turned out delicious, even though I substituted several ingredients and eyeballed the amounts. Thanks.
Is there a good substitute for mango chutney if I cannot find it?
Cooked this recipe and it came out great. I couldn’t find any mango chutney so I used fresh mango’s in light syrup..Tasted real good.. Thanks..
Everybody loves it!
Unbelievably delicious dish!!! This was meant to become part of our family cookbook. Not only did I happen to have all the ingredients, including Trader Joe’s Mango & Ginger chutney, but my last week my mother brought over eggplants and butternut squash and it was sitting on my counter waiting for inspiration.
I made the dish as suggestion except I roasted cubes of eggplant with salt in the oven so it wouldn’t fall apart too quickly in the stew. (Only little complaint, it was the first time I’ve every used this squash and struggled to peel and cube it quickly. Buy ready prepared cubes if you can
We have some experience in Indian cooking, so this recipe had many familiar ingredients. We gave it a whirl, and we were very pleased! The flavors are complex and yet it was easy to make. I would recommend it to vegetarians and carnivores alike, as the squash gives it a real heartiness.
Some disclosure and tips: we HIGHLY recommend making this ahead one day – the flavors mix better and the squash becomes infused with the all of the spices and flavors (if you do make it on the same day that you eat it, you’ll find the squash stands out sorely. We used actual green cardamom (3 pods instead of the powder and threw it in during the initial phase of saute. Also, we used a can of peeled tomatoes instead of fresh, and cooked up the brown rice (which went GREAT with the lime flavor!. Lastly, the mango chutney we bought in a jar from Trader Joe’s, but you can find it at any Indian grocery store.
(The recipe calls for “chile” power – we are sure they meant “chili powder” – a typo.