Tuesday, 14 July 2015

Lyle's Vegetarian Indian Curry

This recipe was given to me by a classmate whilst at Uni.
Lyle was a qualified chef studying Naturopathy so I expected it to be delicious. Not only delicious, this recipe is nice and easy to put together too.

  • 2 small eggplants, diced
  • 2 large potatoes, diced
  • 2 large ripe tomatoes
  • 1 large onion, diced
  • 2 fresh green chillies, chopped
  • 1 bunch spinach, chopped
  • 1/2 cup oil or ghee
  • 1 1/2 tsp grated ginger
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 1 tbsp palm or coconut sugar

Fry potatoes in 1 tbsp oil until golden. Remove from pan.

Fry eggpplant in oil, remove from pan when softens.

Add 1 tbsp oil and onion, cook until soft and golden. Add ginger, turmeric & cumin, cook for 1 minute.

Add chillies, tomatoes, salt, potatoes, eggplant & spinach.
Cover and cook on low until all vegies are tender (may need to add 1/2 cup of water)
Add palm sugar and cook uncovered to evaporate excess liquid.
Serve with chopped coriander, rice and yogurt.

Variation: I like to add some chickpeas for increased nutritional value.