Eggplant and Squash Curry

For our meatless Monday dinner, we had the Eggplant and Squash Curry that Val and I had made on Sunday afternoon. This recipe started by roasting a cubed butternut squash in the oven until nicely caramelized.

Meanwhile in a skillet we sauteed a couple of sliced red bell peppers, sliced onions, garlic and minced ginger all seasoned with salt and pepper for a few minutes. A chopped eggplant, some curry powder, chile powder, and ground cardamom were added and allowed to toast a little, before the cover went on the skillet and continued to cook for about 15 minutes. Once the eggplant was tender, the roasted squash went in along with a can of stewed tomatoes, some mango chutney and some stock. This was cooled and stored.

All we had to do tonight was reheat the curry and cook some rice. The rice had grated lime zest added to the water before cooking and then had sliced scallions and fresh lime juice added at the very end.

The warm curry went over the lime scented rice and the entire meal was fabulous. It had the perfect combination of sweet and hot and Gerry and I both loved it. I'm looking forward to some of the leftovers for lunch tomorrow.