Coconut Red Curry Stew

This fragrant and flavorful dish is packed with nutritious goodness. It is delicious with sticky rice.

—Marly Chaland, Maple, ON

Prep: 20 min. • Cook: 50 min. • Makes: 4 servings

• 1 Tbsp. canola oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• 3 to 4 Tbsp. red curry paste
• ½ tsp. sugar
• 1 small eggplant, cut into 1-in. pieces (about 4 cups)
• 3 cups cubed peeled butternut squash (1 in.)
• 1 medium sweet red pepper, cut into 1-in. pieces
• 1 medium green pepper, cut into 1-in. pieces
• 1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained
• 1 carton (32 oz.) vegetable broth, divided
• 1 can (15 oz.) crushed tomatoes
• 1 can (13.66 oz.) coconut milk
• Chopped fresh cilantro
• Optional: Lime wedges and hot cooked rice

1. 1. 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.
2. 2. Stir in vegetables, beans, 3 cups broth, the tomatoes and coconut milk; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 35-40 minutes.
3. 3. Stir in the remaining broth; heat through. Serve with cilantro and, if desired, lime wedges and rice.

1 ½ cups: 457 cal., 22g fat (16g sat. fat), 0 chol., 1364mg sod., 59g carb. (20g sugars, 14g fiber), 11g pro.