Purple Yellow Miso Summer Curry

Purple Yellow Miso Summer Curry

Serves: 3 - 4 Cooking Time: 35 Minutes



Heat clarified butter in a non-stick pan on medium flame. Add the chopped onions to the pan and sauté until golden. Mix in the miso paste and continue to sauté for about 3 minutes. Microwave the squash for 1 minute. Add the squash and eggplant to the pan and sauté for 8 to 10 minutes or until fully cooked. Add salt and cook for 2 minutes longer; add paprika and stir well. Cook for one minute and remove from flame. Serve warm with brown rice or Lavash bread.

**Recipe Credit: Trader Joe's 2014 Master-at-Miso Recipe Contest Finalist — Divya Allu Peddinti**

Tags: Meatless, Colorful, Curry, Squash,