Harvest vegetable curry

Prep 20 min
Total 50 min
Serves 8

Think of this recipe when you have a crisper full of vegetables that you want to use up: It has tons of flavour and is ready in no time.



large onion
1 tbsp
large tomatoes
2 tbsp
Indian curry paste
2 tbsp
grated fresh ginger
1 tbsp
ground coriander
small eggplant
small zucchini
1 cup
vegetable or chicken broth
1/4 cup
mango chutney
small cauliflower
540-ml can


  • FINELY chop onion. Heat oil in a very large, wide saucepan over medium heat. Add onion and sauté to soften a little, from 2 to 3 min. Coarsely chop tomatoes and add to onion along with seeds and juice. Stir in curry paste, ginger and coriander. Stir frequently until saucy, 4 to 6 min.
  • SLICE unpeeled eggplant into bite-sized strips. Cut zucchini in half lengthwise, then slice into half moons. Add to tomato mixture. Stir often until softened slightly, about 5 min. Add broth and chutney. Bring to a boil. Break cauliflower into florets and mix in. Cover and simmer, stirring often, until it’s saucy and cauliflower is tender, from 20 to 30 min. Drain, then rinse chickpeas and add for the last minute of cooking. Will keep well, covered and refrigerated, up to 3 days. Or freeze up to 2 months. Good over basmati rice.


Calories 116
Protein 3 g
Carbohydrates 20 g
Fat 4 g
Fibre 5 g

For meat lovers

Boost protein by adding cubes of cooked chicken, lamb or beef in place of chickpeas.

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Photo credit: Yvonne Duivenvoorden

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