Thursday, January 13, 2011

Vegetable Curry

I am always on the look out for new recipes and new foods for my family to try. Himself is pretty easy going about trying new things and my girls are not picky eaters at all. (thank god!) A friend gave me this recipe the other week for Vegetable Curry. I just got around to trying it and liked it so much I thought I would share it with all of you. It's been very snowy and cold here the past few weeks, and I love really hot yummy dishes that make the house smell great on a cold snowy day. So here is a great one to try, plus it's filled with wonderful vegetables that are good for you.

1 sweet potato, peeled and cubed (I would not recommend leaving the peel on as you won't get the same texture in your curry with it on)
1 medium eggplant, peeled and cubed
1 orange bell pepper, chopped (you could also use green peppers)
1 red bell pepper, chopped
2 carrots, chopped
1 onion, chopped (my preference is Vidallia onions, but any yellow onion would do)
6 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
3/4 tablespoon sea salt
3/4 teaspoon cayenne pepper
1 (15 ounce) can garbanzo beans, drained
1 zucchini, sliced
1 cup orange juice
1/4 cup blanched almonds (optional)
2 or 3 tablespoons yellow raisins (optional -- but my kids love it in there for a touch of sweetness)
10 ounces spinach

Cooking Instructions:

In a large Dutch oven place sweet potato, eggplant, bell peppers, carrots, onion, and three tablespoons olive oil. Saute over medium heat for 5 minutes. In a medium saucepan place 3 tablespoons olive oil, garlic, curry powder, turmeric, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
Pour garlic and spice mixture into the Dutch oven with vegetables. Add the garbanzo beans, zucchini, orange juice, almonds, and raisins. Simmer 20 minutes, covered.
Add spinach to Dutch oven and cook for 5 more minutes. Serve!

I served the above with jasmine rice, but you could serve it with any type of rice or couscous if you prefer. Would also be good over mashed potatoes, but we prefer the rice.

Also if you like you can round out the meal with either a green salad or with something like baked peaches or a bit of broiled grapefruit. You can also serve with Naan or some other type of flat bread.

Enjoy :)


  1. Sounds awesome! Nice to see a vegan recipe on this site once in a while. :)

  2. What other vegetables could you use instead of eggplant?

  3. I haven't tried it with other vegetables at this point, but I would imagine that any squash type of vegetable (be it yellow summer squash, zuchini, etc.) could be used in place of the eggplant resulting in similar texture.



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