READY IN ABOUT 1¼ hrs

Curried Vegetables

Read Reviews (54)

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

Directions

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.
Sprinkle with cilantro before serving.

Kitchen-Friendly View

PREP 20 mins
COOK 45 mins
READY IN 1 hr 5 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 11, 2003

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

—Ronald

See full review »

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.

—SHERS54

See full review »

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.

—nymbus

See full review »

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!

—WENCHYWENCH

See full review »

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!

—VERA1980

See full review »

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.

—VEGANSHMEGAN

See full review »

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.

—Andrea

See full review »

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!

—COOKIE-MONSTER

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Stuffed Peppers with Turkey and Vegetables

Curried Honey Mustard Chicken

Halibut with Vegetables

Curried Pork Chops and Cauliflower with Basmati Rice

Roasted Vegetables

Grilled Mediterranean Vegetable Sandwich

Potato and Vegetable Frittata

Curried Tofu Salad

Roasted Winter Root Vegetables

Barb's Curried Mango-Avocado Salad

Nutrition

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.

Nutritional Information

Curried Vegetables

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 203
Calories from Fat: 80

% Daily Value *
Total Fat 8.9g 14 %
Saturated Fat 1.3g 7 %
Cholesterol 0mg 0 %
Sodium 485mg 19 %
** Potassium 394mg 11 %
Total Carbohydrates 29.3g 9 %
Dietary Fiber 5.2g 21 %
Protein 4.1g 8 %
** Sugars 3.2g
** Vitamin A 15 %
** Vitamin C 27 %
** Calcium 4 %
** Iron 15 %
** Thiamin 8 %
** Niacin 13 %
** Vitamin B6 12 %
** Magnesium 10 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.