Ingredients
- 3-4 plum tomatoes or 1 can diced tomatoes or 1 can stewed tomatoes (14 ounces)
- 1-1 1/4 pounds peeled kuri, pumpkin or butternut squash, cut into bite-size pieces
- 2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
- Salt and freshly ground black pepper
- Freshly grated nutmeg
- 3 mild red frying peppers or 2 small red bell peppers, seeded and quartered lengthwise, then thinly sliced
- 2 small onions or 1 large, quartered lengthwise and thinly sliced
- 4 cloves garlic, sliced
- 1 1-inch piece of fresh ginger root, peeled and grated
- 1 small firm eggplant, diced into bite-size pieces (1-1 1/4 pounds)
- 2 tablespoons West Indian curry powder* (a couple of scant palmfuls)
- 1 tablespoon chili powder (a palmful)
- 1 teaspoon ground cardamom (1/3 palmful)
- 1/2 cup mango chutney, plus some to pass at table
- 2 cups chicken stock
- Red rice, cooked according to package directions, or brown rice
- Zest and juice of 1 lime or Kaffir lime leaves
- 1 bunch scallions, thinly sliced on an angle
Description
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Rachael Ray
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