Vegetable Curry

A mild curry, packed with vegetables that the whole family will enjoy.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 people


  • 400 grams eggplant; Cut in to 1″ cubes
  • 1/2 tsp salt (for eggplant)
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 2 Large cloves garlic; minced
  • Pepper to taste
  • Salt to taste
  • 1 Cup broth of choice
  • 2 Carrots (medium) sliced thin
  • 2 Cup diced potatoes
  • 1 green or red capsicum; sliced
  • 2 large onions
  • 2 Cup cauliflower, bite size florets
  • 1 zucchini, medium; sliced
  • 400 grams canned crushed tomatoes in juice
  • 400 grams can chickpeas; drained
  • 1/4 Cup raisins
  • Coconut yogurt (to serve)
  • Steamed rice (to serve)
  • Fresh coriander leaves (to serve)


  • Place eggplant in colander, sprinkle with salt, toss and set aside to drain for 30 min, then pat dry.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve over steamed rice with coconut yogurt, garnish with a little fresh coriander. Season with salt and pepper to taste.


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

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