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Vegetable Curry
A mild curry, packed with vegetables that the whole family will enjoy.
  1. Place eggplant in colander, sprinkle with salt, toss and set aside to drain for 30 min, then pat dry.
  2. Add the eggplant to a fry pan over medium – high heat with a small amount of broth of choice (2 – 4 tablespoons) for 8-10 minutes, stirring often. Remove from pan and set aside.
  3. In the same pan, heat curry powder, cumin, garlic, pepper, salt in small amount of broth, then stir in 1/2 cup broth and cook for 2 minutes.
  4. Add carrots, potatoes, capsicum, onions and cauliflower. Cover and simmer 10-15 minutes, adding more stock if necessary so that it doesn’t run dry.
  5. Return eggplant to the pan, and add zucchini, canned tomatoes with juice, rinsed and drained chickpeas, coriander and raisins. Cover and simmer for 10 minutes.
  6. Serve over steamed rice with coconut yogurt, garnish with a little fresh coriander. Season with salt and pepper to taste.
Recipe Notes

Vegetables can be boiled up first (or the night before) for a quicker curry that day !

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