Summer Vegetable Curry

Ingredients

• 1 small squash or ½ large squash
• 1 ½ lbs. of eggplant
• 1 Tbsp. olive oil
• ½ bell pepper, chopped
• 2 cloves garlic, minced
• 1 green onion, chopped
• 1 piece fresh ginger*, about 1 in, minced or shredded
• 1 Tbsp. curry powder
• 1 cup diced tomatoes
• 15 oz. frozen or canned garbanzo beans
• 1 14 oz. can coconut milk
• 1/2 cup fresh cilantro, mint or sorrel for garnish
• 2 tsp. salt
• 1 hot pepper**

Instructions

1. Chop eggplant and squash into 1 in pieces.
2. Mince, chop, and shred/mince the garlic, green onion, bell pepper, and ginger.
3. Dice the tomato.
4. Heat the olive oil in a large skillet over medium heat.
5. Add the eggplant and onion and sauté for 5-7 minutes or until eggplant softens.
6. Add the garlic and bell pepper and cook for 2 more minutes.
7. Add the squash, ginger, curry powder, and tomatoes.
8. Cook for 2 more minutes or until squash is tender, then add the chickpeas and coconut milk. Cook on medium heat until all ingredients are heated through.
9. Serve with hot rice and fresh herbs for garnish.

Notes