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.