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Simple vegetable curry

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Adjust Servings:
1/2 head of Cauliflower
1 Aubergine/Eggplant
1 Zucchini
100 g of Champignons
1 Paprika red
5 Cherry tomatoes
For decoration Coriander leaves
Curry sauce:
1 Onion
3 cloves of Garlic
3 cm of Ginger
1 tbsp. of Curry powder Any to your taste
1 tsp. of Turmeric powder
1/2 tsp. of Chilli powder hot To taste
1 tsp. of Paprika powder sweet
3 tbsp. of Extra Virgin olive oil Or, coconut oil
to taste Salt
to taste Grounded black pepper
250 ml of Coconut milk Canned coconut oil

Simple vegetable curry

  • 45 min
  • Serves 8
  • Medium


  • Vegetables:

  • Curry sauce:



To cook a variety of tasty and healthy vegetable dishes, the culinary techniques of different countries will help us. For today, let’s apply the Indian cooking style to seasonal vegetables. So I had cauliflower, eggplant, zucchini, mushrooms, tomatoes and bell peppers. In the same way, you can cook any set of fresh vegetables. Green beans, peas, broccoli, carrots, spinach, sweet potatoes and other vegetables would also work well.

The logic of the dish will be as follows. You make a base of onion, garlic and ginger. Then, add curry powder and other spices and lightly sauté the vegetables in this paste. After that, add the liquid (coconut milk + water or vegetable broth), season them with salt and simmer until ready to serve. The dish keeps well in the fridge and is great on its own, with whole-grain rice or as a side dish.

Bon Appétit!

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Cut the eggplants into strips 1 cm thick and about 4 to 5 cm long. Then, put them in a colander over a bowl, sprinkle with salt and leave to drain the excess moisture for about 30 minutes.
Dice the onions and chop the garlic finely, then grate the ginger with a fine grater.
Pull apart the cauliflower into florets. Cut the zucchini and peppers into large 3 cm cubes. Cut the cherry tomatoes in half.


Heat olive oil or coconut oil in a cauldron or heavy-bottomed saucepan. Add the onions and sauté them until soft and pinkish for about 10 minutes. Then, add the garlic and ginger and sauté together for 1 minute. Reduce heat to low, add curry powder, turmeric, paprika and chilies, stir and cook for 30 minutes. Now add all the vegetables except for the tomatoes. Mix so that the spices cover the vegetable surfaces and cook together for about 5 minutes, stirring occasionally.


Pour in the coconut milk and then add water so that the liquid reaches the middle of the vegetables. Season with salt, bring to a boil, cover and simmer for about 10 minutes. During this time, vegetables will render juice and the liquid will increase. Stir occasionally, taste the liquid and add salt if needed. Now put the tomatoes, stir gently and simmer until cooked (zucchini and eggplant are soft, cauliflower is a bit firm). In the end, season with black pepper.
When serving, garnish with fresh coriander leaves.
Bon Appétit!

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