Vegetable Curry Vegetable Curry

Vegetable Curry Do Not Use Image by: Vegetable Curry Do Not Use Author: Canadian Living

Serve with: Basmati Rice

  • Portion size 4 servings



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 facts Per serving: about

  • Sodium 812 mg
  • Protein 7 g
  • Calories 240.0
  • Total fat 6 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 43g


  • Iron 20.0
  • Folate 37.0
  • Calcium 9.0
  • Vitamin A 16.0
  • Vitamin C 97.0
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Vegetable Curry