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Our hearty lentil curry gets a hint of tanginess from balsamic vinegar. Although it’s substantial enough on its own, you can also add meat or fish.


  • 1 small head cauliflower
  • 3 cups 1-in. cubed butternut squash
  • 1 small to medium eggplant
  • 1 onion, coarsely chopped
  • 2 tbsp Indian curry paste
  • 680-ml can tomato sauce
  • 1/2 cup water
  • 2 tbsp balsamic vinegar
  • 2 tbsp brown sugar
  • 540-ml can chickpeas, drained and rinsed, or substitute with lentils if desired
  • 1/4 cup cilantro, chopped


  1. CHOP cauliflower into small florets, chop squash into bite-sized pieces, and slice eggplant into finger-sized pieces. Coarsely chop onion. Lightly oil a large pot and set over medium heat. When hot, add onion and sauté until tender, 3 to 4 min. Stir curry paste into pot and cook until fragrant, 1 min. Add tomato sauce, water, vinegar, sugar and veggies. Cover and bring to a boil. Reduce heat to medium-low.
  2. SIMMER, covered, stirring occasionally until vegetables are tender, 25 to 30 min. Add lentils for the last 5 min of cooking. Sprinkle with cilantro. Delicious over rice and with a dollop of plain yogourt.

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