Mixed veg curry

As I looked through my fridge crisper trying to figure out what to cook for tonight’s dinner, I noticed a few sad looking vegetables staring back at me.

Growing up in an Indian household curry was a staple of my childhood. Potato curry, pumpkin curry, cauliflower curry, if you can think of it, it’s probably been curried. I think this was when I decided to start cooking for myself and experimenting with new cuisines and flavours. Occasionally though, I do crave curries especially now that the weather is getting colder!

The below curry will be different to what most people have tried at Indian restaurants. This curry is made in the Fijian Indian style and does not have a creamy gravy.

1 large potato
1 carrot
1 zucchini
1/2 a large cauliflower (don’t throw out the leaves!)
1/2 an eggplant
1/2 cup of water
3 tbs oil
2 tsp cumin seeds
1 tsp curry powder
1 tsp coriander powder
1 tsp garam masala
1/2 tsp tumeric powder
leaves from the cauliflower
salt to taste
chilli flakes/powder to taste


Start by preparing all the vegetables (I like to keep the skin on the vegetables). Chop the carrot, zucchini, eggplant and potato into 1cm cubes approximately. Cut the cauliflower into florets, I had to halve my florets because they were massive! With the cauliflower leaves, remove the leafy greens from the tough centre stem for the outer leaves. The inner leaves are much softer so you can leave them whole. Wash the leaves and roughly chop into 2 cm pieces.

Start with adding the oil to a large fry pan over a medium heat and add in the spices. Stir until the oil starts to bubble slightly without the spices burning. Trust me, you don’t want them to burn! Add the potato and carrots, stirring until they are coated in the spice mix. Add 1/4 cup of water, salt and cover for 5 minutes.


Add the cauliflower and another 1/4 of water if the water level seems low. Cook covered for a further 5 minutes.

Next add the eggplant and zucchini and simmer for 10-15 minutes until the potatoes are nearly cooked through and then add the cauliflower leaves.


Serve with rice, quinoa, cous cous or chapatis.
You can use any vegetables that you have lying around. Alternatively, you can also add coconut milk. Stir through right at the end.



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