This was an easy recipe with a nice blend of flavors. I added 2 c cooked lentils and 1 c cooked garbanzos for protein, which diluted the spiciness. We added more spices at the end to bump it up - next time I will double all the spices and also add a teaspoon of crushed red pepper for heat. Thanks for this rewarding curry!
I made a half recipe of this and used sweet potato instead of butternut squash. I doubled the tomatoes and liked the consistency and used a whole jalapeno as we like spicy foods (it still wasn't supper spicy) and I added more of the spices at the end. I served it with couscous mixed with garbanzo beans.
This was a great recipe. Thanks. I did not peel the eggplant, I cut both the squash and eggplant into bite size pieces and then roasted. Served over rice, it was yummy.
The spices in this were very nice and we enjoyed the variety of veggies in this. I would have liked a little more tomato in this however, to make it seem a little saucier and less thick. We served this with steamed basmati rice. Thank you for posting.
I loved this. I did double the oil to 4 T, or 1/4 cup, and do not think it was too much. Will make again!!!