Vegetable Curry

Eggplant Curry


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]


Vegetable Curry


½ Medium Eggplant (Aubergine)

2 Small Carrots

1 Cup Peas

1 Cup French Beans

1 Medium Potato

½ Cup Freshly Grated Coconut

2 Tablespoons White Poppy Seeds

4 Fresh Hot Green Chilies

1 ¼ Teaspoon Salt

3 Medium Tomatoes

1 Tablespoon Plain Yogurt

1 Teaspoon Garam Masala

2 Tablespoons Fresh Green Coriander

Place cut eggplant, carrots, peas, beans and potato in a medium saucepan.  Add 1 cup of water and bring to a boil.  Cover and turn heat to medium.  Cook for 5 minutes or until vegetables are just tender.  Do not overcook.  Put the coconut, chilies, poppy seeds and salt in a food processor.  Add 5 ounces of water and grind to a fine paste and set aside.  When the vegetables are cooked, add the spice paste and another 5 ounces of water.  Stir and simmer gently for 5 minutes.  Add the tomatoes, yogurt and garam masala.  Stir gently to mix well.  Bring to a boil and simmer gently for 3 minutes.  Turn into a serving dish and garnish with fresh coriander.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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