Slightly Spicy Vegetable Curry

Total Time
1hr
Prep 20 mins
Cook 40 mins

Like all curries, this one is spicy for those that can't handle any spicy food. However, if you love hot spicy food this one may be a little mild, but you can spice it up even hotter by adding additional cayenne pepper to it. This is wonderful serve with Nans and Dahl. Try adding different vegetables or omit any that you don't happen to care for. Another recipe by one of the Micheff Sisters, Brenda Walsh.

Ingredients Nutrition

Directions

  1. Heat oil in a large skillet. Add onion, potato and cauliflower and cook gently for 3 - 5 minutes, stirring frequently.
  2. Add the garlic, green chilies, ginger and spices. Cook and stir for 1 minute.
  3. Add stock, tomatoes, and eggplant and season with salt. Cover and simmer gently for about 30 minutes or until tender, stirring occasionally.
  4. Mix cornstarch and cold coconut milk together until smooth and stir into mixture.
  5. Taste and adjust the seasoning if necessary. Serve hot with rice.

Reviews

(2)
Most Helpful

Talk about a lot of food! Doubled the onion and carrots since I don't like tomatoes in my curry. Kept the recipe as is otherwise and found that it was mildly spicy and that was ok with me. Kept this over rice and I have leftovers for breakfast in the morning. Looking forward to it in fact!

Member #610488 January 21, 2009

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