A nice vegetable curry is delicious just with some dhal and rice or alongside other curries or grilled meat.
The combination of cauliflower, eggplant and green beans with the warmth of mild Indian spices is a tenure winner. I love eggplant and in this recipe I use the long, skinny variety cut in discs.
The onion mixture with dried red chillies, mustard seeds and curry leaves is a classic base for many a South Indian curry and you really can’t go wrong with any vegetable combination you add.
Prep time: 10 minutes Cooking time: 25 minutes
- 1 onion finely diced
- Handful fresh curry leaves (optional)
- 1/2 piece cinammon bark or quill
- 1 teaspoon cummin seeds
- 1/2 teaspoon fenugreek seeds (optional)
- 1 teaspoon black mustard seeds
- 2 dried chillies
- 1 tablespoon ginger and garlic pounded to a paste
- 1/2 teaspoon turmeric
- 1 tomato diced finely
- 2 Thai long eggplants
- 1.5 cups cauliflower florets
- Greens beans, top and tailed chopped into small pieces (about a cup’s worth)
- 1/2 cup frozen peas
- 2 tablespoons vegetable oil
1. Heat oil in a flat, heavy based pan which has a lid, add cinammon, cummin seeds , fenugreek seeds, dried chillies and curry leaves and heat over medium heat until fragrant.
2. Add onions and simmer gently until onions are transparent then add turmeric, cummin powder, mustard seeds and mix through.
3. Add ginger and garlic paste, tomatoes and mix through, stir fry until tomatoes just start breaking down, add 1/2 cup of water to stop mixture from sticking.
4. Add cauliflower florets and cook for 10 minutes with the lid on.
5. While cauliflower is cooking, cut eggplant into discs and then add with green bean pieces to cauliflower mixture. After 5/minutes, Add in peas and 1/2 teaspoon salt. Add 1/2 cup of water to stop mixture sticking. Simmer for 5 minutes until eggplant is tender and going transparent but not mushy.
6. Taste to see if additional salt required. Garnish with coriander and serve with fluffy white rice or naan, or just as a delicious side dish with other dishes.