Eggplant Curry Recipe: How to Make It

Ingredients

• 1 tablespoon canola oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• 3 to 4 tablespoons red curry paste
• 1/2 teaspoon sugar
• 1 small eggplant, cut into 1-inch pieces (about 4 cups)
• 3 cups cubed peeled butternut squash, cut into 1-inch pieces
• 1 medium sweet red pepper, cut into 1-inch pieces
• 1 medium green pepper, cut into 1-inch pieces
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 carton (32 ounces) vegetable broth, divided
• 1 can (15 ounces) crushed tomatoes
• 1 can (13.66 ounces) coconut milk
• Chopped fresh cilantro
• Optional: Lime wedges and hot cooked rice