Vegetable Curry

Vegetable Curry

Preparation time 15 mins, cooking 1 hour

This is such a healthy and affordable meal which is kind of like a soup. Substitute the vegetables for anything you have in your cupboard.


1 brown onion roughly chopped

1 clove garlic finely chopped

1 tbspn ginger finely grated

1 tbspn brown mustard seeds

2 tspns cumin

1 tspn garam marsala

1 tbspn tumeric

1 cardamon pods crushed

1 regular purple eggplant chopped into approx 5cm pieces

1 desiree potato chopped into large chunks

1 carrot roughly chopped

500g washed red lentils

1L good quality chicken stock

400ml water

1 400g tin of whole peeled tomatoes

Rice bran oil


Heat a decent couple of slugs of oil in heavy based saucepan over medium heat, add onion and fry for approximately 5 mins, add garlic, carrot and ginger and fry for a few minutes, add spices fry until fragrant and mustard seeds are popping.

Add egpplant and potato and fry for a few minutes until spices have absorbed into the eggplant.

Add stock, water lentil and tomatoes bring to boil and then reduce to low boil and cook until vegetables are soft and lentils are mushy.

Remove from heat serve with a dollop of natural yoghurt and some chopped mint or coriander leaves. This is a meal in itself but can be served with roti, naan rice and as part of a selection of curries.

Back To Top