Melt oil or ghee in a large pot over medium-low heat.
Add the onion, ginger, garlic and squash and sauté for 3 minutes or until fragrant.
Add the tomato paste, curry paste and turmeric and cook for another 2-3 minutes.
Pour in the coconut milk and vegetable broth and bring to a simmer. Simmer for 10 minutes. Add in the green beans and eggplant and simmer for another 10 minutes or until squash is tender and easily pierced with a fork. Season with salt and pepper.
Does your store want to carry Ocean’s products? Simply fill out this application form and we’ll reply as soon as possible!
Connect with us
Have a question or comment about any of our brands, policies, or products? We’d love to hear from you! Simply fill out the contact form and we’ll reply as soon as possible!