Vegetable Curry

A flavorful curry that uses lots of delicious vegetables.

Ingredients

1 large onion
1 tbsp. vegetable oil
4 large tomatoes
2 tbsp. Indian curry paste
2 tbsp. grated fresh ginger
1 tbsp. ground coriander
1 small eggplant
2 zucchini
1 cup vegetable or chicken broth
½ cup mango chutney
1 small cauliflower
19-oz (540-mL) can chickpeas (optional)

Cooking Directions

Finely chop onion. Heat oil in a very large, wide saucepan over medium heat. Add onion and sauté to soften a little, about 2 to 3 minutes. Coarsely chop tomatoes and add to onion along with seeds and juice. Stir in curry paste, ginger and coriander. Stir frequently until saucy, 4 to 6 minutes.

Meanwhile, slice unpeeled eggplant into bite-sized strips. Cut zucchinis in half lengthwise, then slice into half moons. Add to tomato mixture. Stir often until softened slightly, about 5 minutes. Add broth and chutney. Bring to a boil. Break cauliflower into florets and mix in. Cover and simmer, stirring often, until it's saucy and cauliflower is tender, from 20 to 30 minutes. Drain, then rinse chickpeas and add for the last minute of cooking. Will keep well, covered and refrigerated, up to 3 days. Or freeze up to 2 months.

Notes

Makes 8 servings

Count each serving as 1 restricted vegetable and 1 fruit (if using chickpeas, count as a serving of protein as well)

Adapted from a Chatelaine recipe