Curried Vegetables Recipe -
Curried Vegetables Recipe

Curried Vegetables

Recipe by  

"Vegetables in a spicy sauce. So tasty you'll never miss the meat!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  1. In a Dutch oven or large pot over medium heat, heat oil with curry powder and cumin until aromatic. Stir in eggplant, jalapenos, potatoes, tomatoes, salt, chili powder and turmeric. Cover and cook 30 to 45 minutes, adding water if necessary to maintain a stew-like consistency.
  2. Sprinkle with cilantro before serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 11, 2003

Excellent recipe, sugggest adding cauliflower, soaks up the juice,quartered onions and garlic.

Most Helpful Critical Review
Jan 25, 2004

I wish there was a half star option, b/c I would give this 3 1/2. Although it wasnt nearly the best curry I've had, it improved by leaps and bounds after sitting overnight in the fridge. If I make it next time I will cook it a day ahead of time. I added onions, garlic and at the very end coconut milk. I double all the spice and probably tripled the salt.


66 Ratings

Nov 03, 2005

We had this tonight for dinner, taking the suggestion of adding califlower. I only had one jalapeno, and red potatos, but it was still very tasty and quick. I was worried that there was not going to be any sauce, but the eggplant and tomatos disolved and I only added 1/2 can of coconut milk at the very end along with some spinach. Very good, but not quite mind-blowing. Oh- I also peeled the eggplant, and soaked it with salt for 1/2 hour first, then rinsed it and used it, as it came from my boyfriend's mothers' garden and I was worried it was a little bitter. Yum- we will probably try this again.

Nov 22, 2002

I really liked this recipe. i thought it needed a little more, however, and i added cauliflower, tofu, a little sugar and some coconut milk. VERY GOOD!

Dec 11, 2003

Quick and easy, without all of the complicated and hard to find Indian ingredients, but very tasty. I added garlic, onion, zucchini, chick peas and a pinch of cayenne pepper (left out the jalepenos). Can't imagine this one without garlic and onion!

Aug 25, 2003

I left out the jalepenos, but this curry was abolutely excellent! I served it with rice and used the leftovers for wraps the next day.

Aug 25, 2003

Very tasty. Spicy, yet mild enough to taste a wide variety of flavors. Great wrapped in a tortilla for a fast in the car meal. Great served over simple white rice for a very filling, satisfying vegan meal.

Aug 25, 2003

This was delicious, especially on the next day. I couldn't find jalapeno peppers or cilantro (i'm in England) so I used "bell" peppers and coriander instead. Next time I'll add onion, garlic and spinach. This is the first successful curry I'v ever made!


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  • Calories
  • 203 kcal
  • 10%
  • Carbohydrates
  • 29.3 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 485 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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