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