Recipes Main Courses Vegetables Vegetarian Curry with Butternut Squash, Eggplant and Chickpeas

Vegetarian Curry with Butternut Squash, Eggplant and Chickpeas

Vegetarian Curry with Butternut Squash, Eggplant and Chickpeas is rated 4.0 out of 5 by 10.
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Prep Time: 30 minutes
Cook Time: 205 minutes
Servings: 8

Seasonal vegetables shine in this meatless curry that’s made simple with a Cuisinart multicooker. Serve over steamed rice and if you’d like, top with a spoonful of yogurt.

Ingredients:

  • 2 Tbs. vegetable oil
  • 1 large yellow onion, grated
  • 1 Tbs. minced garlic
  • 2 tsp. grated fresh ginger
  • 2 tsp. brown mustard seeds
  • 3 Tbs. curry powder
  • 1/4 tsp. cayenne pepper
  • 1 Tbs. sugar
  • 1 Tbs. kosher salt
  • 1 can (14.5 oz./455 g) diced tomatoes, drained
  • 1 eggplant, cut into 1-inch cubes
  • 1 can (14.5 oz./455 g) chickpeas, drained and rinsed
  • 1/2 head cauliflower, cut into 1-inch (2.5-cm) pieces
  • 1 russet potato, peeled and cut into 1-inch (2.5-cm) cubes 
  • 1 butternut squash, peeled and cut into 1-inch (2.5-cm) cubes
  • 1 can (13.66 fl. oz./403 ml) coconut milk
  • 8 oz. (250 g) green beans, trimmed and halved
  • 1 red bell pepper, seeded and cut into strips
  • 2 Tbs. fresh lime juice
  • 1/2 cup (3/4 oz./20 g) chopped fresh cilantro, plus more for
      garnish
  • Steamed rice for serving

Directions:

Preheat a Cuisinart multicooker on the brown/sauté setting to 400°F (200°C) according to the manufacturer’s instructions. Warm the oil in the multicooker. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, ginger, mustard seeds, curry powder, cayenne, sugar and salt andrcook, stirring constantly, for 1 minute. Stir in the tomatoes, eggplant, chickpeas, cauliflower, potato, squash and coconut milk and bring to a simmer.

Set the multicooker on the slow cook-high setting. Cover and cook until the cauliflower and potato are almost tender, about 2 1/2 hours. Stir in the green beans and bell pepper, cover and cook until tender, about 45 minutes more. Stir in the lime juice and the 1/2 cup cilantro. Serve the curry over rice and garnish with cilantro. Serves 6 to 8.

Williams-Sonoma Kitchen

Rated 5 out of 5 by from Farmers Market Fresh! I just made this, and ATE this! I came home from the farmers market with a butternut squash, eggplant, zucchini and cauliflower. I searched "eggplant and butternut squash recipes" and came upon this one. had a can of coconut milk! I had everything! Even fresh ginger! I used eggplant, butternut squash, cauliflower, carrot, red potato and garbanzo beans. I served it over white rice but brown would be good too. This was a great recipe, easy, nutritious and delicious! Thank you!
Date published: 2015-11-02
Rated 4 out of 5 by from scrumptious I loved this dish. A lot of different vegetables you have to purchase but I doubled the recipe and put the leftover in the freezer. it is still delicious a few wks after. I pan fried some cut up cod and threw it in the curry before serving to get some more protein in there. It is such a great tasting dish for anyone who enjoys curry. Love it!
Date published: 2015-03-04
Rated 4 out of 5 by from Very good! This was a savory, delicious curry that my whole family enjoyed--even the 10 year old boy who HATES squash. He declared he'd eat this any time if I would agree to make it without that one ingredient. Deal! What I would have liked is a better idea of how much eggplant, cauliflower, etc. to use. The recipe calls for a whole eggplant and a half head of cauliflower. What size? There is a huge difference in size between a large cauliflower or eggplant or a small one. I would have liked to see some sort of equivalent measurement--i.e., about 3 cups worth. Be sure your rice isn't too wet when you serve this. Any additional moisture dilutes the curry sauce and makes it taste watery. But when I ate the curry by itself, it was perfection. I served mine with mango chutney and rice, and when I make it next time, I'll add chopped peanuts, shredded coconut, and scallions as additional condiments.
Date published: 2014-01-14
Rated 1 out of 5 by from So beautiful but not tasty Very disappointed. The photos for this meal are beautiful and I love Thai food so thought I would love this. How disappointing. The flavor was not good.
Date published: 2013-12-30
Rated 5 out of 5 by from What a Tasty Meal! I made this meal recently and it was scrumptious! There's some heat to the dish, but not too much. We served it over basmati rice. I also added corn from two ears of fresh corn, and that added a nice texture. Will definitely cook again.
Date published: 2013-11-27
Rated 5 out of 5 by from Easy Crowd Pleaser, Great for Dinner Party My friend made this recipe for me recently and I loved it. I then decided to make it for a dinner party of 8 last night. This was a great decision. The directions are spot on and the recipe is forgiving if you have a little less of something (I had less than 8 oz beans). I used a Madras curry powder. Once the initial prepping of the vegetables is done, you really just wait for everything to cook. We timed our rice cooker to have the rice ready at the same time and were just able to enjoy the company of our guests without fussing in the kitchen. Easy one pot cleanup was nice, too. My friend brought a Raita that we served alongside the curry and it complimented it quite nicely. Everyone enjoyed.
Date published: 2013-11-24
Rated 1 out of 5 by from Vegetarian Curry with Butternut Squash, Eggplant . Wow, because the comments were so glowing I tried this recipe, and I have to tell you, it took three times as long to make than indicated, and it was so bad my husband refused to eat it after the first bite. What went wrong??? I have tried it myself only to say that it does not have a good favor, and thought the eggplant didn't fair well in this dish. All the veggies I used were fresh! I was telling a friend about it, and that I would have to throw it all out, and she said, my husband likes many of the things you put in it, so please let us try it, and guess what they too threw it out. I'm very sad to throw all these great veggies away, but the taste was not good. M
Date published: 2013-11-18
Rated 5 out of 5 by from Prep is worth it I used a large stock pot to cook this and it worked just fine. Prep time is a good 30 minutes, but not difficult. I didn't have brown mustard seeds and used yellow instead. Not sure what the difference would be, but the meal was delicious and quite spicy. Recommend serving a side dish to cool the palate. Definitely recommend it.
Date published: 2013-11-10
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