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Total Time
30mins
Prep 10 mins
Cook 20 mins

I had some extra winter squash cooked up and an eggplant that was getting wilty, so I made a curry dish from them that I like.

Ingredients Nutrition

Directions

  1. In a large skillet, saute the onion in the olive oil.
  2. When the onion is just tender, add the turmeric and garam masala and cook for a minute.
  3. Add water and vegetarian chicken flavoring, then diced eggplant.
  4. Cover and cook until eggplant is tender.
  5. Add winter squash and salt, and additional water if necessary. Stir.
  6. When heated through and liquid is reduced to about half a cup, add coconut milk and stir thoroughly.
  7. Remove from heat and serve over brown rice.