As temperatures drop and cozy cravings kick in, there's nothing quite like the comfort of a delicious curry to ignite the senses and warm you from the inside out. But why settle for the same old? Add One More Vegetable and take your tastebuds into a culinary curry adventure, with these recipes that have vibrant flavours and great nutritional value.
Saagwala Sauce
A deep, rich spinach-based sauce that you can swap with any protein you like! Watch the video to see how you can make it yourself. Serves 4.
Roasted Eggplant Baingan Bharta
A variation of the popular baingan bharta, delve into its rich flavours with the roasted eggplant providing that beautiful creamy texture. Serves 4.
Ingredients
- 2 large eggplants
- 1 Tbsp canola oil
- 1 onion, peeled, chopped
- 1 tsp cumin seeds
- 2 tsp finely chopped root ginger
- 4 cloves garlic, peeled and finely chopped
- 2 tsp mild curry powder
- 1 tsp ground turmeric
- pinch salt
- 1 green chilli, deseeded and sliced
- 3 tomatoes, diced
- ½ cup chopped coriander
- 1 Tbsp lemon juice
Method
- Preheat oven to 180°C.
- Roast eggplants in a preheated oven for 45 minutes or until soft. Cool, remove skin, mash eggplant and set aside.
- Heat oil in a large heavy-based frying pan over high heat. Add onion, cumin, ginger and garlic. Cook until onion is golden brown.
- Add curry powder, turmeric, salt, chilli and tomatoes and cook for 5 minutes or until tomatoes are soft.
- Add mashed eggplant, mix and cook for 2 minutes.
- Remove from heat, add coriander and lemon juice and serve.
Chana Masala
If time isn't on your side, then this chickpea curry is that perfect quick and easy go-to! Check out the video to see how you can cook it yourself. Serves 4.
Kūmara and Eggplant Green Curry
A great perk of this recipe is the flexibility to add whatever other vegetables to sit in that beautiful green curry. Whether that's beans, broccoli, okra or more - anything goes! Serves 4.
Ingredients
- 1 Tbsp canola oil
- 1 onion, chopped
- 2 Tbsp green curry paste
- 1 large eggplant, chopped
- 1 x 400ml can lite coconut cream
- 2 cups vegetable stock
- 1 large orange kūmara, chopped
- pinch salt
- white pepper to taste
- 4 Kaffir lime leaves
- 1 tsp brown sugar
- 1 Tbsp lime zest
Method
- Heat oil in a large heavy-based saucepan.
- Add onion and curry paste and stir fry for 2-3 minutes.
- Add eggplant, coconut cream, stock, kūmara, salt, pepper and Kaffir lime leaves.
- Cook, stirring occasionally, for about 15 minutes or until the vegetables are tender.
- Stir in the brown sugar.
- Serve, garnished with lime zest.
Mangalorean Tomato Curry
Inspired by the South Indian city of Mangalore, this tasty curry pairs beautifully with grilled meat or fish. Serves 6.
Ingredients
- 2 Tbsp canola oil
- 2 onions, peeled and finely diced
- 6 tomatoes, sliced and finely chopped, 2 x 400g can tomatoes
- 6 green chillies, deseeded and chopped
- 1 cinnamon stick
- 2 carrots, finely chopped
- ½ cup finely chopped beans or celery
- pinch sugar
- pinch salt
- 400 ml water
- 1 Tbsp canola oil
- ¼ tsp turmeric
- 1 tsp black mustard seeds
- ½ tsp curry powder
- 1-2 Tbsp chopped fresh coriander, for garnish
Method
- Heat the first measure of oil in a heavy-based frying pan and add onions. Cook until soft.
- Add tomatoes, chillies, cinnamon, carrots, beans, sugar, salt and water and simmer for 15 minutes.
- Heat second measure of oil in another heavy-based frying pan, add turmeric, mustard seeds and curry powder. When they darken add to the tomato mixture.
- Remove cinnamon stick before serving.
- Serve garnished with coriander.
This article is sponsored by Add One More Vegetable - encouraging Kiwis to Add One More Vegetable to every meal. Check out their website for more recipe inspiration.
