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Vegetable Curry




  • 1 small onion, diced
  • 1 tablespoon or a thumb size knob of ginger, minced
  • 3 cloves of garlic, minced
  • 1 small chili pepper, minced
  • 1 small aubergine (eggplant), cubed
  • 6 tomatoes, diced
  • 1 cup hericot-verts or small green beans
  • 1 medium sweet potato, cubed
  • 1 cup reduced fat coconut milk
  • 6 coriander seeds
  • 1 tablespoon garam masala (a blend of ground spices common in India containing peppercorns, cloves, cinnamon or cassia bark, nutmeg and mace, cardamom, bay leaf and cumin)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon curry
  • 1/4 teaspoon mustard
  • kosher salt
  • 1 tablespoon olive oil


  • Put the eggplant in a strainer and toss with salt. Let sit while you
    start cooking the other ingredients.
  • Saute the onion, pepper and ginger in olive oil for about 3-4
    minutes. Season with a pinch of everything. Add in the garlic and cook for
    a minute at most. Toss in the potatoes and saute for another minute or so
    with a pinch of the spices. Pour in the coconut milk and simmer for about
    10 minutes.
  • Toss in the eggplant and tomatoes, adjust seasoning, simmer for 7
  • Finally, throw in the green beans and the rest of the seasoning and
    let simmer for another 7-10 minutes.
  • Serve over some basmati rice or naan bread and garnish with cilantro

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