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Vegetarian Curry with Butternut Squash, Eggplant and Chickpeas

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