Vegetable curry

Serves: 6 (11 serves of vegetables in this recipe)

2 cups rice

1 eggplant, cut into thick slices


1tbs olive oil

2 cloves garlic crushed

1 small piece ginger, peeled and sliced

1 large onion, chopped

2-3 tbs red or green curry paste (according to taste)

2 potatoes, peeled and cubed

2 carrots, peeled and cubed

1 butternut pumpkin, seeded, peeled and cubed

1 red or green capsicum, seeed and chopped

1 cup cauliflower, or broccoli florets or green beans

425g can chopped tomatoes

1 cup redued-fat coconut milk

2tbs chopped herbs (basil or oregano)


Cook rice following packet directions. Sprinkle eggplant with salt and leave for 30min. Degorging cut eggplant by sprinkling with salt draws out the seeds’ bitter juice. Its important to rinse in water so the dish is not too salty. Pat dry well on paper towels and cut into cubes.

Heat oil in a large saucepan and add garlic, ginger and onion, cooking gently to soften. Stir in curry paste over low heat. Add vegetables and canned tomatoes and stir well.

Cover tightly and bring to the boil, then simmer until vegetables are tender, 20 – 40min depending on size. Add coconut milk and simmer for a further 5min. Add herbs and stir well.


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