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Curried Vegetables

Curried Vegetables

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 485 mg
  • 19%

Based on a 2,000 calorie diet


  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.
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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.


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 boyfriend's mothers' garden and I was worried it was a little bitter. Yum- we will probably try this again.