Chickpea, Squash And Eggplant Curry

• 1 tbsp vegetable oil
• 1 None Spanish onion, coarsely chopped
• 2 cloves garlic, minced
• 4 None baby eggplants, coarsely chopped
• 1/3 cup medium curry paste
• 1 1/4 lb winter squash, peeled, coarsely chopped
• 1 lb cauliflower, cut into florets
• 1 2/3 cups vegetable stock
• 1 (15 oz) can crushed tomatoes
• 1 (15 oz) can chickpeas
• 1 cup plain yogurt
• 2 tbsp finely shredded fresh mint leaves

1. Heat oil in large saucepan over medium heat. Cook onion, garlic and eggplants until just tender. Add curry paste and cook until fragrant. Add squash, cauliflower, stock and tomatoes. Bring to a boil then reduce heat and simmer, covered, for 20 mins. Add chickpeas and simmer, covered, for about 10 mins, or until vegetables are tender.
2. Meanwhile, combine yogurt and mint in a small bowl. Serve curry with yogurt mixture.

vegetable oil, spanish onion, garlic, baby eggplants, curry paste, winter, cauliflower, vegetable stock, tomatoes, chickpeas, plain yogurt, mint

Taken from recipes-plus.com/api/v2.0/recipes/32520 (may not work)