Vegetable curry

When I was looking for some dinner ideas, I really wanted something vegetarian!!! It's just too hot in Istambul for the last few days to eat meat! So I came across a slow-cooker vegetable curry in one website. But after reading the instructions how to make it, I was shocked to see that you have to cook it for 8-9 hours on a slow heat or 4-5 hours on a medium heat!!! But who has so much time nowadays???!!! That's why I used the idea of mixing curry sauce, coriander seeds and tomato puree, but I cooked my curry just for 30 min. And it tastes great!!! I loved the flavour that curry sauce adds to vegetables. Lovely!!!

What we need:

2 carrots
2 eggplants
1 zucchini
2 medium onions
2 peppers ( one jelapeno, one ordinary green pepper)
3 cloves of garlic
1 glass of boiled chickpeas
100 gr of green beans
3 tbsp of curry sauce
4 tbsp of tomato puree
250 ml of vegetable stock
coriander seeds
salt and pepper to taste
2 tbsp of olive oil
cheese for garnish

What we have to do:

1. Peel eggplant and cut into cubes, add salt and set aside.
2. Peel and cut into cubes carrots, zucchini, onion. Clean green beans and peppers, and cut into smaller pieces.
3. Preheat a pot with olive oil, add chopped garlic, coriander seeds and onion. Fry unil medium soft. Then add carrots, zucchini, and washed eggplant. Fry for 2-3 min, then add vegetable stock, chickpeas, peppers and green beans. Simmer for 10 min.
4. Add curry sauce and tomato puree. Simmer again for 6-8 min. Serve with rice if you want. Garnish with grated cheese or any fresh herbs.
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  1. I would lovelovelove this for dinner...but my husband and daughter hate vegetables. I would have to add chicken to have any luck at all with this dish.


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