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Ingredients

• 3 to 4 plum tomatoes OR 1 (14-ounce) can diced tomatoes or stewed tomatoes
• 1 to 1 1/4 pounds peeled kuri, pumpkin or butternut squash, cut into bite-size pieces
• 2 tablespoons extra-virgin olive oil, 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 fresh gingerroot, peeled and grated
• 1 small firm eggplant, diced into bite-size pieces (1 to 1 1/4 pounds)
• 2 tablespoons West Indian curry powder* (a couple of scant palmfuls)
• 1 tablespoon chile powder (a palmful)
• 1 teaspoon ground cardamom (1/3 palmful)
• 1/2 cup mango chutney, plus some more 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
• *Cook's Note: West Indian curry powder is common in grocery stores. It is primarily cumin, coriander, and turmeric and bright yellow-orange in color)

Description

Food Network Invites You To Try This Eggplant And Squash Curry Recipe From Rachael Ray.

Food Network