De-gorging cut eggplant by sprinkling with salt draws out the seeds’ bitter juices. It is important to rinse in water so the dish is not too salty.

Vegetable curry recipe presented in white bowl.

30 minutes preparation + 40 minutes cooking
27 serves of vegies in this recipe


  • 2 cups rice
  • 1 eggplant, cut into thick slices
  • Salt
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 small piece ginger, peeled and sliced
  • 1 large onion, chopped
  • 2-3 tablespoons red or green curry paste (according to taste)
  • 2 potatoes, peeled and cubed
  • 2 carrots, peeled and cubed
  • ½ butternut pumpkin, peeled and cubed
  • 1 red or green capsicum, seeded and chopped
  • 1 cup cauliflower, or broccoli florets or green beans
  • 425g can chopped tomatoes
  • 1 cup reduced-fat coconut milk
  • 2 tablespoons chopped herbs (e.g. basil or oregano)


Cook rice following packet directions. Sprinkle eggplant with salt and leave for 30 minutes. Rinse, pat dry well on paper towels and cut into cubes. Heat oil in a large saucepan and add garlic, ginger and onion cooking gently to soften. Stir in curry paste over low heat. Add vegetables and canned tomatoes and stir well. Cover tightly and bring to the boil, then simmer until vegetables are tender, 20–40 minutes depending on size. Add coconut milk and simmer for a further 5 minutes. Add herbs and stir well.

Serves 6.


For a lower fat curry replace coconut milk with 1 cup low-fat evaporated milk and 1 teaspoon coconut essence.

To add a serve of legumes to the meal, include a can of salt reduce chickpeas, drained and rinsed.

The table below lists the nutritional values present in the recipe for vegie curry.
Serves in this recipe:
Serve size: 535g
  Quantity per serving Quantity per 100g
Energy 1817.74kj 340.08kj
Protein 10.17g 1.90g
Fat 12.28g 2.30g
- saturated 5.46g 1.02g
Carbohydrate 66.17g 12.38g
- sugars 10.60g 1.98g
Fibre 7.97g 1.49g
Sodium 201.05mg 37.58mg