1 small eggplant, cut into 1-inch pieces (about 4 cups)
3 cups cubed peeled butternut squash (1 inch)
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 carton (32 ounces) vegetable broth, divided
1 can (15 ounces) crushed tomatoes
1 can (13.66 ounces) coconut milk
Chopped fresh cilantro
Optional: Lime wedges and hot cooked rice
Directions
In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until lightly browned, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in curry paste and sugar.
Stir in vegetables, garbanzo beans, 3 cups broth, tomatoes and coconut milk; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 35-40 minutes.
Stir in remaining broth; heat through. Serve with cilantro and, if desired, lime wedges and rice.
Reviews
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Excelent recepy!