SWEET AND SOUR INDIAN VEGETABLE STEW ENJOY DAN

     SWEET AND SOUR INDIAN VEGETABLE STEW by CHEF DAN:

Serves 4        (LANGANNOO STEW)

INGREDIENTS

1-small heat cauliflower

1-butternut squash cubed

1-eggplant

1-onion coarsely chopped

2-teaspoons red curry paste

1 (15 Oz) can of tomato sauce

2-teaspoons EACH tandoori masala, garama masala, and turmeric

1-tablespoon EACH Worcestershire sauce, balsamic vinegar and brown sugar

1/2-cup broth

1 (15 Oz) can chickpeas, rinsed and drained

1/4- cup cilantro, chopped

1/4 cup toasted slivered almonds

DIRECTIONS:

1.   chop cauliflower into small florets, chop squash into bite-size pieces, and cut eggplant into finger-size pieces.

2.   Coarsely chop onion.

3.   In a stock-pot add oil over medium-heat and when sizzling.

4.   Add onion and sauté for 4 minutes.

5.   Stir in curry paste and sauté for 30 seconds.

6.   Add tomato sauce and next 8 ingredients +cauliflower, butternut squash

and eggplant.

7.   Cover and bring to boil; then reduce heat and simmer for 30 minutes.

8.   Serve with jasmine rice, and a dollop of Mexican sour cream.

ENJOY DAN:                                                   EAT WELL AND LAUGH OFTEN!!