Butternut Squash And Eggplant Rogan Josh

• 1 tablespoon oil
• 1 red onion chopped
• 2 cloves garlic crushed
• 1 pound butternut squash cubed
• 1 eggplant large, cubed
• 7 ounces curry paste rogon josh
• 2 cups vegetable stock or water
• 2 tablespoons tomato paste
• 14 ounces chopped tomatoes
• 14 ounces chickpeas drained and rinsed
• 2 tablespoons chopped cilantro plus extra leaves to garnish
• steamed rice
• pappadums

1. Heat oil in a large saucepan on high. Saute red onion and garlic 2-3 minutes until onion is tender.
2. Add cubed butternut squash and eggplant. Add curry paste and cook, stirring, for 30 seconds. Stir in vegetable stock or water and tomato paste. Bring to a boil on high.
3. Reduce heat lo low and simmer for 15-20 minutes, until squash is tender. Stir in chopped tomatoes, chickpeas and chopped cilantro. Simmer 10 minutes.
4. Garnish with cilantro leaves and serve with rice and pappadums.

oil, red onion, garlic, butternut, eggplant large, curry, vegetable stock, tomato paste, tomatoes, chickpeas, cilantro, rice, pappadums

Taken from www.yummly.com/recipe/Butternut-Squash-and-Eggplant-Rogan-Josh-1400433 (may not work)