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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!

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sage femme October 25, 2008

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.

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move2themusic October 06, 2008

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.

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Laureen in B.C. November 01, 2008

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.

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Sue Lau May 01, 2008

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!!!

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Gay Gilmore January 07, 2008
Oven-Roasted Eggplant and Butternut Squash Curry