Vegetable Curry Recipe

Name: Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound eggplant peeled; 1/2 teaspoon salt; 2 tablespoons curry powder; 1 teaspoon cumin ground; 2 cloves garlic peeled and minced; 1/2 cup stock; 2 each carrots sliced; 2 cups potatoes diced; 1 each black pepper sliced; 2 each onions; 2 cups cauliflower florets; 1 medium zucchini sliced; 2 cups tomatoes peeled, chopped; 1/4 cup tomato juice; 1 can chickpeas (garbanzo beans); 1/4 cup raisins, seedless

Servings: persons

1 pound eggplant peeled
1/2 teaspoon salt
2 tablespoons curry powder
1 teaspoon cumin ground
2 cloves garlic peeled and minced
1/2 cup stock
2 each carrots sliced
2 cups potatoes diced
1 each black pepper sliced
2 each onions
2 cups cauliflower florets
1 medium zucchini sliced
2 cups tomatoes peeled, chopped
1/4 cup tomato juice
1 can chickpeas (garbanzo beans)
1/4 cup raisins, seedless

1
Place eggplant in colander, sprinkle with salt, toss and set aside to drain for 30 min.
2
then pat dry.
3
Saute eggplant small amount of vegetable broth for 8 to 10 minutes, stirring often.
4
Remove from pan and set aside.
5
Heat curry, cumin, garlic, pepper, salt in small amount of stock, then stir in 1/2 cup stock and cook for 2 minutes.
6
Add carrots, potatoes, green peppers, onions, cauliflower.
7
Cover and simmer 10 to 15 minutes, adding more stock if necessary.
8
Return eggplant to the pan, and add zucchini, tomatoes, tomato liquid, chickpeas, and raisins.
9
Cover and simmer for 10 minutes.
10
Serve over rice with soy yogurt or eat alone.
11
You can use other vegetables also.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 pound eggplant peeled, 1/2 teaspoon salt, 2 tablespoons curry powder, 1 teaspoon cumin ground, and more.

Yes, Vegetable Curry falls under the Vegetarian 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.

Vegetable Curry

How did you like this recipe?

Frequently Asked Questions