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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Sweet and Sour Indian Stew Recipe

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This recipe for Sweet and Sour Indian Stew is from Michael & Melissa's , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small head cauliflower
400-g pkg pre-cut butternut squash, about 3 cups (750 mL)
1 small eggplant
1 onion
2 tbsp (30 mL) Indian curry paste
680-mL can tomato sauce
2 tbsp (30 mL) balsamic vinegar
2 tbsp (30 mL) brown sugar
19-oz (540-mL) can lentils or chickpeas, drained and rinsed
1 handful cilantro, chopped (optional)
Directions:
Directions:
1.Chop cauliflower into small florets, chop squash into bite-sized pieces, and slice eggplant into finger-sized pieces. Coarsely chop onion. Lightly oil a large pot and set over medium heat. When hot, add onion and sauté until tender, 3 to 4 min. Stir curry paste into pot and cook until fragrant, 1 min. Add tomato sauce, 1/2 cup (125 mL) water, vinegar, sugar and veggies. Cover and bring to a boil. Reduce heat to medium-low.
2.Simmer, covered, stirring occasionally until vegetables are tender, 25 to 30 min. Add lentils for the last 5 min of cooking. Sprinkle with cilantro. Delicious over rice and with a dollop of plain yogourt.
Number Of Servings:
Number Of Servings:
Makes 8 Cups (2 L)
Preparation Time:
Preparation Time:
Preparation time 10 minutesCooking time 30 minutes
Personal Notes:
Personal Notes:
This is a big time family favourite. I've served with as a side dish many times and have also added stir fried chicken or chopped cooked sausage.

 

 

 

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