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Recipe: Curried Vegetables

Vegetables in a spicy sauce. So tasty youll never miss the meat

Curried Vegetables Ingredients

  • 3 tablespoons olive oil

  • 1 tablespoon curry powder

  • teaspoon cumin seeds

  • 1 eggplant, cubed

  • 3 jalapeno peppers, seeded and minced

  • 4 Yukon Gold potatoes, cubed

  • 3 tomatoes, diced

  • teaspoon salt

  • teaspoon chili powder

  • teaspoon ground turmeric

  • cup chopped fresh cilantro

How to Make Curried Vegetables

  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.

Curried Vegetables Nutritions

  • Calories: 203 calories

  • Carbohydrate: 29.3 g

  • Cholesterol:

  • Fat: 8.9 g

  • Fiber: 5.2 g

  • Protein: 4.1 g

  • SaturatedFat: 1.3 g

  • ServingSize:

  • Sodium: 485.3 mg

  • Sugar: 3.2 g

  • TransFat:

  • UnsaturatedFat:

Curried Vegetables Reviews

  • I wish there was a half star option, b/c I would give this 3 1/2. Although it wasnt nearly the best curry Ive 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.

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

  • 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 boyfriends mothers garden and I was worried it was a little bitter. Yum- we will probably try this again.

  • 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

  • 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). Cant imagine this one without garlic and onion

  • 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.

  • This tastes authenticly Indian. Yummy.

  • 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.

  • This was delicious, especially on the next day. I couldnt find jalapeno peppers or cilantro (im in England) so I used "bell" peppers and coriander instead. Next time Ill add onion, garlic and spinach. This is the first successful curry Iv ever made

  • This was a really good and easy recipe. I added coconut milk as suggested by other reviewers but only about 1/6 of a can as to not make it a soupy consistency but it would be good like that too. I didnt have eggplant so added 1/2 a head of cabbage and 3 small zucchini. The combination of spices really works and I added about a teaspoon of garam masala. I will definitely make this again, you can throw just about anything in it- cauliflower, potatoes, chickpeas and green peas sounds like a good combination for next time.

  • Loved it just the right amount of spice. My daughter had it with Pad Thai noodles. Twas a great side along with The Indian-style shrimp with yogurt sauce on the Cooking Light web-site. Both recipes call for cilantro, but I suppose you could use parsley. Wont have as much kick. Try to leave "as is." You will miss the spices.

  • Added half a can coconut milk and used zucchini instead of egglplant. Yum yum yum Better the next day- perfect for lunches.

  • Delicious base. Used tinned tomatoes and added cauliflower, quartered onions and garlic, omitting the eggplant and jalepeno peppers. It turned out really good. I was really just looking for a side dish of veggies for my chicken curry, but this was too good for just that. Infact, I have three vegeterian members in my family. This will be served to them when we have our next curry night. Thanks.

  • I didnt have cumin seeds so I used powder. I didnt use jalapeno peppers or tumeric b/c I didnt have any. I added water several times to keep it from burning. I added spinach just before it was finished. Next time I will add the eggplant later also b/c it disintegrated by the time the potatoes were cooked. It was very good. The cilantro was especially good on it.

  • Delicious Added cauliflower and garlic. My girlfriend said "this is the best thing you have ever cooked"

  • This is so simple and tasty. My husband loved it when I made it yesterday, and he already asked me to make another batch.

  • This was delicious I followed the advice of others-definitely double or even triple the spices. Next time I would use less potatoes. I served it over rice so the large amount of potatoes was a little much.

  • This was okay. I like it because it is healthy and very versatile. I tripled the spices, but that was because I had a monster eggplant. I also added a little bit of water at the beginning - otherwise I think the veggies would have burnt. I also used a sweet potato instead of the yukon. If I were to do this again, I will peel the eggplant and add other things like chickpeas.

  • They were good - I put more spice in mine. My 13 yr. old even liked them.

  • LOVE THIS Probably serve it weekly. Following other suggestions I add onions, garlic, cauliflower, and the one crucial ingredient for our family-COCONUT MILK We do not like it nearly as much without this. I am thinking of trying butternut squash in it this week

  • It was OK - but not great. Use less tomatoes and more salt.

  • Beautiful recipe. Great flavor and the texture was nice. Thanks so much.

  • Great recipe and so easy. I spent less than USD5 for 4 people to serve. Didnt add water and it came out perfect just the way I liked it.

  • I *love* this dish; not only is it easy to make, but the variations are endless For example, last might I used two red bliss potatoes instead of the four Yukons, and besides the eggplant added yellow squash, mushrooms, half a vidalia onion, and yellow pepper. I was also going to add cauliflower but wasnt sure how that would work out, but now that Ive read how many people have done just that, Ill be sure to give it a whirl next time I forgot the jalapenos, though, and it really didnt impact on the flavor at all. And yes, it *is* even better the next day

  • Delicious recipe. Easy to make and easy on the wallet. I add onion and garlic for extra flavor, and although the recipe says "add water if necessary" I think it is necessary to add water - not too much but so it cooks.

  • I had to review this recipe just because it turned out so well I ended up using chicken broth instead of the water the recipe mentions and I added garlic powder and sweet potatoes... recipe turned out fantastic Im sure it would have been just as good without my modifications though...

  • The only thing I followed was the recommended spice amount (which I doubled) and the jalapenos. It ended up not being spicy at all (but then again I did use a lot of sweet veggies like yams, sweet potatoes ect..) Overall it was really good though.

  • Add 1/2 cup peas, 1 cup sliced mushrooms and maybe another teaspoon of curry.

  • Very tasty stew. I added sauteed onions and garlic, and sauteed slices of soy meat. I agreewith the previous reviews-tastes best the secondday.

  • This is one of the best recipies Ive ever made. I added some onion and garlic, fresh broccoli, carrots and cauliflower and a sprinkle of crushed red pepper. Amazing

  • It was missing something.. I just cant figure it out.

  • Like it with coconut milk instead of 1/2 of water. Had to add 3/4c more water, maybe because I put 1/2 brown shortgrain rice. Also may have caused it to take 45+ min to cook. We ate it at 45min...was still almost hard, too nutty. My fault, Im sure.But LOVE the flavor We ate it with leftover Black Bean and Corn Salad II stuffed in pietas. Nicely cooled the spicy rice together Cost so very little, I only had to spend about USD2 to get things beyond what was just staples on our shelves, convenient Great for cold weather

  • My husband does not like eggplant so I did not add any to the dish. I used 6 potatoes and as others suggested, I added some coconut milk at the end. I also added some chopped spinach at the end as well. If you want more of a stew or soup you could add some rice to the vegetables. Thanks for the good recipe.

  • Fantastic

  • Double the sauce. Great over rice

  • Pretty good I added some other veggies that I had on hand that needed used... yellow squash, banana peppers and red peppers. I guess Im a meat-eater at heart, because I think this dish would be even better with some chicken in it. I served it over couscous.

  • I made this and it was very good. I used coconut oil and added coconut milk to make a sauce. I started with my vegetables that would take longest to cook then added the others later. It was so flavorful. Also added garlic powder, onion powder, cayenne, and substituted cumin powder for cumin seeds. Really tasty

  • Enjoyed it enough to make it twice. Not too spicy and a nice alternative to meat or pasta dish.

  • This turned out pretty well but I feel like the sauce is missing something. I sweat the eggplant first and cooked everything for 10 minutes before I threw it in to avoid it dissolving too much. I also added a can of chickpeas.

  • I thought that we would love this recipe, but it was surprisingly bland. Maybe we did something wrong??

  • I added cauliflower instead of eggplant and almost tripled the spices but this dish still ended up so bland that I didnt even finish my serving. Im hoping this will be better tomorrow like everyone says

  • I originally rated this with less stars, but then i had them the next day and.. WOWi took the leftover veggies and added them to a butternut squash broth until simmering and nearly fell over it was so good.

  • I took the other suggestions, and added an onion, garlic, and frozen spinach (which I precooked in the microwave and drained). I also cut up the eggplant, added 1/4 a cup of water and microwaved for 4 min. and drained to remove the bitterness. I added the spinach during the last five minutes. I also didnt have any jalapenos but added a green pepper instead. I would suggest doubling the salt. My husband, who was born in India, said this dish is in his top five favorites. We served this dish with rice and parathas.

  • I made this exactly as written, except that I had to double the spices. It still didnt have a very strong flavor.

  • Very good. Have to guess on liquid and I had to add more curry and cumin bc the water made it watery but stil very good and just fine wo the coconut milk altho that prob would be a nice addition. Def will make again

  • This was good but needed more curry.

  • We enjoyed this dish, I went heavy on the jalapenos so it was a bit too spicy, so youd be wise to stick with the recipe as written. Curry is a favorite flavor of ours, so overall, we truly enjoyed this dish.

  • Excellent tasting healthy recipe. I didnt have enough potatoes, so I substituted some others. Also used less oil and more salt. Best on second day after flavors have a chance to meld. Thanks for the recipe.

  • I used a 1/4 ts of ground cummin as a ssubstitution. Next time I plan to add freesh garlic, onion, & frozen corn.

  • This is so good for a meatless meal and if you love curry like we do,you will love this

  • This recipe was very good. I omitted the potatoes from the recipe because i wanted it as a side. I also omitted the peppers because i didnt want to scare off the kids. (The kids fussed anyway because these are vegetables...oh well, more for me hehe)Anyway, I had some leftover cabbage and baby carrots that I threw in as well as some cauliflower. I cooked everything till the vegetables were nice and tender. Yum yum GoodBTW, i also served doubles with this dish. I dont know if this recipe is on this site but you can google it. (Doubles, a snack from trinidad, are two pieces of fried dough, with a chickpea spread as a filler) The kids LOVED those.

  • I had really high hopes for this recipe, and it was only so-so for me (when followed exactly). Perhaps next time I will take the advice of others and make some additions.

  • Put over pasta and it was greatto lower fat sub the olive oil

  • This was wonderful Used two large jalepenos, and heat level was good. Added carrots. Hubby also said that this was a definite keeper. Will certainly make again

  • Pretty decent. Had to double the spices and still felt something was missing. Added an onion and some garlic, too... Next time I will triple the spices.

  • We really enjoyed this recipe. I used it as a guild for the spices and added my own vegetables and pork but the flavour of the spices were excellent. I did double the amount of each spice though because it wasnt hot enough for us. overall great and will use it again.

Source: Curried Vegetables All About Trends

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