Sweet and Sour Curried Vegetables

Ingredients:

• 1 small head of cauliflower (cut into very small florets)
• 1 onion chopped
• 1 small eggplant, chopped (optional)
• 3 cups butternut squash (chopped in small pieces – I use frozen)
• 1 can chick peas (drained and rinsed)
• 1 tbsp vegetable oil
• 2 398ml cans plain tomato sauce
• 3 tbsp curry paste (mild red curry paste is what I use)
• ½ cup water
• 3 tbsp brown sugar
• 3 tbsp balsamic vinegar

Directions:

In a large pot, sauté onions in oil for 3-4 minutes. Add curry paste and cook until fragrant (1 minute). Add tomato sauce, water, brown sugar, vinegar, and veggies and chick peas. Stir together, reduce heat, cover and cook for 30 minutes until veggies are done.