Eggplant and Squash Curry

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Cooked this recipe and it came out great. I couldn't find any mango chutney so I used fresh mango's in light syrup..Tasted real good.. Thanks..

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Everybody loves it!

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Unbelievably delicious dish!!! This was meant to become part of our family cookbook. Not only did I happen to have all the ingredients, including Trader Joe's Mango & Ginger chutney, but my last week my mother brought over eggplants and butternut squash and it was sitting on my counter waiting for inspiration.

I made the dish as suggestion except I roasted cubes of eggplant with salt in the oven so it wouldn't fall apart too quickly in the stew. (Only little complaint, it was the first time I've every used this squash and struggled to peel and cube it quickly. Buy ready prepared cubes if you can

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We have some experience in Indian cooking, so this recipe had many familiar ingredients. We gave it a whirl, and we were very pleased! The flavors are complex and yet it was easy to make. I would recommend it to vegetarians and carnivores alike, as the squash gives it a real heartiness.

Some disclosure and tips: we HIGHLY recommend making this ahead one day - the flavors mix better and the squash becomes infused with the all of the spices and flavors (if you do make it on the same day that you eat it, you'll find the squash stands out sorely. We used actual green cardamom (3 pods instead of the powder and threw it in during the initial phase of saute. Also, we used a can of peeled tomatoes instead of fresh, and cooked up the brown rice (which went GREAT with the lime flavor!. Lastly, the mango chutney we bought in a jar from Trader Joe's, but you can find it at any Indian grocery store.

(The recipe calls for "chile" power - we are sure they meant "chili powder" - a typo.