Eggplant, sweet potato and Butternut Squash Curry

Serves 6-8 1 Eggplants, medium diced

1 Butternut squash, medium diced

1  sweet potato, peeled and medium diced

125ml  Canola oil

½ tsp. Asafoetida

1 ½ tbsp. Cumin seeds

3 Medium-large onions, medium diced

3 Large ripened tomatoes, medium diced

2 tsp. Turmeric

1 tsp. Ground fenugreek seeds

1 tbsp. Ground coriander

½ tsp Ground black pepper

1 Large jalapeño pepper, chopped

1 ½ tbsp. Salt

1 bunch Green onions, in 1-inch pieces

1 cup Chopped cilantro

  1. Preheat the oven to 450 F. Wrap the eggplant, sweet potato and squash individually in aluminum foil. Place them on a baking tray and bake them for 1 to 1 ½ hours or until they are very soft. The eggplants will become mushy and deflated.
  2. While the eggplant, sweet potato and squash are cooking, heat oil in a large heavy frying pan on medium-high heat for 1 minute. Sprinkle in asafoetida and cook for 10 seconds, or just until its colour slightly darkens.
  3. Add cumin seeds and allow them to sizzle for about 10 seconds. Stir in onions and sauté until brown, 4 to 6 minutes. Reduce the heat to medium and stir in tomatoes.
  4. Add turmeric, fenugreek, coriander, black pepper, jalapeño pepper and salt. Cook this masala on low heat for 5 minutes (If the eggplants, sweet potato and squash are still cooking, remove the masala from the heat and set aside).
  5. Remove eggplant, sweet potato and squash from the oven and cool for 5 to 10 minutes so you can unwrap the aluminum foil.
  6. Using a paring knife or a potato peeler, peel squash and discard the skin. Cut squash in half as well and dice the sweet potato. Using a spoon, scoop out the seeds from the squash and discard. Place all the flesh in a large mixing bowl.
  7. Using your hands, peel skin from eggplant. Using a spoon, scrape off any eggplant stuck to the skins. Discard the skins, Add eggplant to the mixing bowl. Using your hands, roughly mash the squash, sweet potato and eggplants to a chunky consistency. (You can also place the whole squash, sweet potato and eggplants on a large cutting board and dice them into ¼ to 1/2 –inch pieces with a knife).
  8. Stir the eggplant, sweet potato and squash mixture into the masala. Turn the heat on to medium and cook, covered, for 10 minutes. Just before serving, stir in green onions and heat for 2 to 3 minutes. Do not overcook the green onions. Remove from the heat and stir in cilantro.

Wine suggestion: Riesling vendange tardive (late harvest) from Alsace.

Recipe inspired from Vij’s “Elegant and Inspired Indian Food” cookbook