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Eggplant and Squash Curry (Rachael Ray) Recipe

Eggplant and Squash Curry (Rachael Ray) Recipe

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Ingredients:

Serving

3 to 4 plum tomatoes
1 to 1 1/4 lb peeled kuri , pumpkin or butternut squash, cut into bite-size pieces
2 tbsp extra-virgin olive oil, plus more for drizzling
salt and freshly ground black pepper
freshly grated nutmeg
3 mild red frying peppers
2 small onions or 1 large, quartered lengthwise and thinly sliced
4 cloves garlic, sliced
1 (1-inch) piece fresh gingerroot, peeled and grated
1 small firm eggplant, diced into bite-size pieces (1 to 1 1/4 lb)
2 tbsp west indian curry powder* (a couple of scant palmfuls)
1 tbsp chile powder ( a palmful)
1 tsp ground cardamom (1/3 palmful)
1/2 cup mango chutney , plus some more to pass at table
2 cups chicken stock
red rice , cooked according to package directions
zest and juice of 1 lime
1 bunch scallions , thinly sliced on an angle
cook's note : west indian curry powder is common in grocery stores. it is primarily cumin, coriander , and turmeric

Directions:

I used a small Kuri squash the last time I made this dish simply to say I was making Kuri Curry. Peeled diced butternut squash or small sugar pumpkins are delicious as well.
For fresh tomatoes:
Score the skins with a sharp knife in an X on the bottom of each tomato. Place the tomatoes in boiling water for 30 seconds, then transfer to ice water bath to cool. Peel, halve, and slice tomatoes, and reserve.
Preheat the oven to 425 degrees F.
Toss the squash with a drizzle of extra-virgin olive oil and season with salt, pepper, and nutmeg. Arrange the squash on a baking sheet and roast 25 to 30 minutes, until tender and brown at edges.
Heat 2 tablespoons extra-virgin olive oil in a large skillet with tight fitting lid. Add the peppers, onions, garlic, ginger, and season with salt and pepper, sweat out the vegetables a few minutes then add the eggplant, curry, chile powder, and cardamom. Stir to toast and combine, then cover the pot and cook 12 to 15 minutes, stirring occasionally, until eggplant is tender. Stir in the roast squash, tomatoes, chutney, and stock. Cool and store for make-ahead meal.
If serving immediately, start the rice a few minutes after the squash goes into the oven. Otherwise, reheat the curry over medium heat, stirring occasionally, 15 minutes after you start cooking the rice. To prepare the rice, follow package directions adding lime zest or leaves to water before rice, add the scallions to the rice and lime juice when the rice is done and you fluff with fork.
Serve curry on bed of lime and green onion rice with extra chutney for mixing in.
Cook's Note: Look for red rice at your market. It is new to rice section, nutty and delicious.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	471.94 Kcal (1976 kJ)
Calories from fat	118.12 Kcal
		% Daily Value*
Total Fat	13.12g	20%
Cholesterol	3.6mg	1%
Sodium	759.54mg	32%
Potassium	1263.06mg	27%
Total Carbs	78.57g	26%
Sugars	20.31g	81%
Dietary Fiber	14.92g	60%
Protein	13.5g	27%
Vitamin C	70.2mg	117%
Iron	112.2mg	623%
Calcium	94.1mg	9%

Amount Per 100 g
Calories	69.94 Kcal (293 kJ)
Calories from fat	17.5 Kcal
		% Daily Value*
Total Fat	1.94g	20%
Cholesterol	0.53mg	1%
Sodium	112.55mg	32%
Potassium	187.17mg	27%
Total Carbs	11.64g	26%
Sugars	3.01g	81%
Dietary Fiber	2.21g	60%
Protein	2g	27%
Vitamin C	10.4mg	117%
Iron	16.6mg	623%
Calcium	14mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

9.7

Points
12

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
cholesterol free

Bad Points

High in Sodium

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