Tested till perfect Vegetable Curry

Vegetable Curry

Serve with: Basmati Rice

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 1eggplant, (about 1 lb/500 g)
  • 2 2large potatopotatoes, (1 lb/500 g total)
  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, chopped
  • 1/2 cup 1/2cupchopped fresh coriander
  • 1 tbsp 1tbspmild curry paste
  • 1/2 tsp 1/2tspsalt
  • 1 cup 1cupvegetable stock
  • 1 can (28 oz/796 ml) 1can (28 oz/796 ml) tomatotomatoes
  • 2 cups 2cupssmall cauliflower floretcauliflower florets
  • 1 cup 1cupfrozen peas
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Cut eggplant into 1/2-inch (1 cm) cubes. Scrub potatoes; cut into same-size cubes. Set vegetables aside.

In shallow Dutch oven, heat oil over medium-high heat; cook onion, half of the coriander, the curry paste and salt, stirring occasionally, for 3 minutes. Add eggplant, potatoes and vegetable stock; cook, stirring often, for about 8 minutes or until vegetables are softened.

Add tomatoes; bring to boil, scraping up brown bits from bottom of pan and breaking up tomatoes with back of spoon. Cover and cook, stirring occasionally, for 15 minutes.

Add cauliflower; cook, covered, for about 7 minutes or until potatoes and cauliflower are tender. Add peas and remaining coriander; cook for 1 minute or until hot. 

Nutritional Information per serving:

cal 0240 pro 7g total fat 6g sat. fat 1g
carb 43 fibre 9g chol 0mg sodium 812mg


calcium 9 iron 20 vit A 16 vit C 97
folate 37
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