Delicata Eggplant Coconut Curry (Alkaline, GF, Vegan)

I love delicata squash! It's a winter squash, that for a long time I thought was just some type of decoration that was around near Thanksgiving. Delicata is a sweet squash with a thin outer layer that makes it so you don't have to scrape it or peel it off, you cook it on. You do still have to scrape out the "innards" of the squash though, but it's really simple. I think eggplant is pretty versatile, I've been using it more and more in my cooking, since it usually just takes on whatever flavor it's cooked with, similar to how potatoes are, but without all the starch.
I made this curry to be a mild tasting curry that is somewhat sweet. To me, it fits with the delicata that way. ENJOY!

entire recipe in the pan

one serving, plated

2 servings

1/2 yellow (or white or brown) onion, chopped
2 tsp minced garlic
2 tsp minced ginger
1 Tbs olive oil
1/2 delicata squash, seeds scrapped out, then diced
1/2 red bell pepper, diced
1/2 eggplant, diced
1/2 carrot, chopped
1 tsp cumin
1 tsp turmeric
2 tsp garam masala
1/4 tsp coriander powder
1/2 tsp RealSalt
1/4 tsp black pepper
1 package stevia powder (I used SweetLeaf brand with added fiber)
dash of red pepper flakes
1/2 can coconut milk
2 Tbs shredded coconut
1 tsp lime juice
2 tsp Bragg liquid aminos

In medium frying pan, heat oil. With medium heat, add in onions, garlic, ginger & delicata.
Cook until onion becomes translucent, then add the other veggies.
Cook for about 4 min, with the lid on.
Add spices (up to the red pepper flakes in the recipe), mixing thoroughly, getting all the veggies evenly coated.
Stir and cook for a minute, then add the coconut milk. Mix so that there is no more white from the coconut milk, because the spices have changed the color of it.
On medium-low heat, put the lid on & allow to cook for 5 min, then add the remaining 3 ingredients. Stir & continue cooking, lid on, checking periodically the squash & eggplant, once they are both fork soft, the dish is ready.