Coconut Red Curry Stew Recipe

Ingredients

1 tablespoon canola oil1 medium onion, chopped1 garlic clove, minced3 to 4 tablespoons red curry paste1/2 teaspoon sugar1 small eggplant, cut into 1-inch pieces (about 4 cups)3 cups cubed peeled butternut squash, cut into 1-inch pieces1 medium sweet red pepper, cut into 1-inch pieces1 medium green pepper, cut into 1-inch pieces1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 carton (32 ounces) vegetable broth, divided 1 can (15 ounces) crushed tomatoes1 can (13.66 ounces) coconut milkChopped fresh cilantroOptional: Lime wedges and hot cooked rice

Preparation

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.