Coconut Red Curry

Coconut Red Curry

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

1. In a large pot, heat oil over medium-high heat
2. Saute onion until lightly browned, 3-4 minutes. 
3. Add garlic; cook and stir 1 minute. 
4. Stir in curry paste and sugar.
5. 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.
6. Stir in remaining broth; heat through. 
7. Serve with cilantro and, if desired, lime wedges and rice.