Skip to main content New<> this month
Get the Allrecipes magazine

Curried Vegetables

Rated as 4.21 out of 5 Stars
1

"Vegetables in a spicy sauce. So tasty you'll never miss the meat!"
Added to shopping list. Go to shopping list.

Ingredients

1 h 5 m servings 203
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  1. In a Dutch oven or large pot over medium heat, heat oil with curry powder and cumin until aromatic. Stir in eggplant, jalapenos, potatoes, tomatoes, salt, chili powder and turmeric. Cover and cook 30 to 45 minutes, adding water if necessary to maintain a stew-like consistency.
  2. Sprinkle with cilantro before serving.

Nutrition Facts


Per Serving: 203 calories; 8.9 29.3 4.1 0 485 Full nutrition

Explore more

Reviews

Read all reviews 56
  1. 68 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Excellent recipe, sugggest adding cauliflower, soaks up the juice,quartered onions and garlic.

Most helpful critical review

I wish there was a half star option, b/c I would give this 3 1/2. Although it wasnt nearly the best curry I've had, it improved by leaps and bounds after sitting overnight in the fridge. If I ma...

Most helpful
Most positive
Least positive
Newest

I wish there was a half star option, b/c I would give this 3 1/2. Although it wasnt nearly the best curry I've had, it improved by leaps and bounds after sitting overnight in the fridge. If I ma...

Excellent recipe, sugggest adding cauliflower, soaks up the juice,quartered onions and garlic.

We had this tonight for dinner, taking the suggestion of adding califlower. I only had one jalapeno, and red potatos, but it was still very tasty and quick. I was worried that there was not goin...

I really liked this recipe. i thought it needed a little more, however, and i added cauliflower, tofu, a little sugar and some coconut milk. VERY GOOD!

Quick and easy, without all of the complicated and hard to find Indian ingredients, but very tasty. I added garlic, onion, zucchini, chick peas and a pinch of cayenne pepper (left out the jalepe...

I left out the jalepenos, but this curry was abolutely excellent! I served it with rice and used the leftovers for wraps the next day.

Very tasty. Spicy, yet mild enough to taste a wide variety of flavors. Great wrapped in a tortilla for a fast in the car meal. Great served over simple white rice for a very filling, satisfying ...

This was delicious, especially on the next day. I couldn't find jalapeno peppers or cilantro (i'm in England) so I used "bell" peppers and coriander instead. Next time I'll add onion, garlic and...

Loved it! just the right amount of spice. My daughter had it with Pad Thai noodles. Twas a great side along with The Indian-style shrimp with yogurt sauce on the Cooking Light web-site. Both ...