Ingredients

• Coconut milk – 1 Can. (13.66 ounces)
• Fresh cilantro (Chopped)
• Lime wedges (Optional)
• Hot cooked rice (Optional)
• Crushed tomatoes – 1 Can. (15 ounces)
• Vegetable broth – 1 Carton. (32 ounces and divided)
• Garbanzo beans or chickpeas – 1 Can. (It should be rinsed and drained)
• Green pepper (Medium) – 1 no. (It must be cut into 1-inch pieces)

• Sweet red pepper (Medium) – 1 no. (It needs to be cut into 1-inch pieces)
• Cubed peeled butternut squash – 3 cups.
• Small eggplant – 1 no. (It has to be cut into 1-inch pieces)
• Sugar – 1/2 teaspoon.
• Red curry paste – 3 to 4 tablespoons.
• Garlic clove - 1 no. (Minced)
• Onion (Medium) – 1 no. (Chopped)
• Canola oil – 1 tablespoon.

Cooking guidelines

First of all, you need to take a 6-qt.stockpot.

After pouring oil, it should be heated at medium-high heat level.

Onion needs to be browned for 3 to 4 minutes and you can stop when onion is lightly browned.

After adding garlic, you have to cook it for one more minute. Keep on stirring while cooking.

Sugar and curry paste have to be stirred in.

Coconut milk, tomatoes, 3 cups broth, chickpeas and vegetables should be stirred in.

Then, it should be brought to boil.

After reducing heat, it must be simmered covered for 35 to 40 minutes. (You can stop when vegetables become tender)

Remaining broth has to be stirred in and heated through.

You can serve it with rice, lime wedges and cilantro.