Coconut Red Curry Stew

Name: Coconut Red Curry Stew
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings.
Ingredients: 1 tablespoon canola oil; 1 medium onion, chopped; 1 garlic clove, minced; 3 to 4 tablespoons red curry paste; 1/2 teaspoon sugar; 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) chickpeas or garbanzo beans, 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; Lime wedges and hot cooked rice, optional

This is a fragrant and flavorful dish that's packed with nutritious goodness. I like to enjoy it with sticky rice. —Marly Chaland, Maple, Ontario

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
1 garlic clove, minced
3 to 4 tablespoons red curry paste
1/2 teaspoon sugar
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) chickpeas or garbanzo beans, 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
Lime wedges and hot cooked rice, optional

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, chickpeas, 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.