The Best Vegetable Curry Recipe

Name: The Best Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant large, - about 3 cups worth; 1/4 pumpkin - about 2 cups worth; 1 cup french beans; 2 onions large; 8 cloves garlic peeled; 1/2 cup canned chickpeas drained; 1 cup pineapple canned, pieces, drained; 7 tablespoons red curry paste; 1 cup water; 1 can coconut cream 425ml; 1 tablespoon oyster sauce Asian; 2 tablespoons shaoxing Asian, Huatiao Rice wine, or use sherry; 1 tablespoon sugar; 2 cups vegetable oil; 2 tablespoons fried shallots to garnish

Servings: persons

1 eggplant large, - about 3 cups worth
1/4 pumpkin - about 2 cups worth
1 cup french beans
2 onions large
8 cloves garlic peeled
1/2 cup canned chickpeas drained
1 cup pineapple canned, pieces, drained
7 tablespoons red curry paste
1 cup water
1 can coconut cream 425ml
1 tablespoon oyster sauce Asian
2 tablespoons shaoxing Asian, Huatiao Rice wine, or use sherry
1 tablespoon sugar
2 cups vegetable oil
2 tablespoons fried shallots to garnish

1
Cut off the skin, remove the centres of the pumpkin, and cut into chunks.
2
Lay the pumpkin pieces on a baking sheet lined with cooking/parchment paper. Toss with some extra virgin olive oil, and pop the baking sheet into a pre-heated oven of 220 deg C for about 15 mins or until golden brown.
3
Cut the eggplant into large chunks too. They will shrink when they are cooked.
4
Cut the onions into big chunks and roughly chop up the garlic cloves.
5
Trim off the ends of the french beans and cut them into half.
6
Heat 2 C of vegetable oil till smoking hot in a pot. Add the eggplant and fry till they are brown and about 70% cooked. Stir occasionally. When they are ready, remove the fried eggplant pieces from the oil, drain well and set aside.
7
By now the pumpkin should be done. Remove from the oven, and set aside.
8
Pour away the oil in the pot and return the pot to the stove. Add the onions and garlic and stir fry for a minute.
9
Add 6 to 7 tablespoons of curry paste to the onions+garlic mixture, which should by now smell really wonderful. Stir fry for a minute.
10
Add 1 tablespoon of oyster sauce and 2 tablespoons of Shaoxing Huatiao rice wine. Mix thoroughly with the other ingredients in pot.
11
Add 1 cup of water. Stir it in and allow the mixture to simmer for a few seconds.
12
Add the coconut cream. I used Kara Coconut Cream. Cream, not milk. Add 1 tablespoon of sugar.
13
Allow the mixture to come to a boil. Then add in the vegetables in this order - french beans, pumpkin and the eggplant that was set aside earlier.
14
Drain the chickpeas and pineapple. Add 1/2 cup of chickpeas to the mixture. Add 1 cup of pineapple. We really like pineapple in this curry. I usually add in the whole lot from one can.
15
Stir the mixture gently and cook in medium heat for about 5 minutes or until all ingredients are heated through and cooked.
16
Garnish with fried onions and serve with rice. Yum!

1630

kcal

Calories

157

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 eggplant large, - about 3 cups worth, 1/4 pumpkin - about 2 cups worth, 1 cup french beans, 2 onions large, and more.

Yes, The Best Vegetable Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Best Vegetable Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions