Eggplant Vegetable Curry

    (574)
    55 minutes

    This healthy curry is loaded with fresh eggplant, capsicum and sweet potato. The chickpeas and sultanas added last then it's all simmered for a delicious meal.


    466 people made this

    Ingredients
    Serves: 6 

    • 1 sweet potato, peeled and cubed
    • 1 medium eggplant, cubed
    • 1 green capsicum, diced
    • 1 red capsicum, diced
    • 2 carrots, diced
    • 1 onion, diced
    • 6 tablespoons olive oil
    • 3 cloves garlic, crushed
    • 1 teaspoon ground turmeric
    • 1 tablespoon curry powder
    • 1 teaspoon ground cinnamon
    • 3/4 tablespoon sea salt
    • 3/4 teaspoon cayenne pepper
    • 1 (400g) tin chickpeas, drained
    • 1/4 cup blanched almonds
    • 1 zucchini, sliced
    • 2 tablespoons sultanas
    • 1 cup (125ml) orange juice
    • 300g spinach

    Directions
    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. In a large saucepan place sweet potato, eggplant, capsicum, carrots, onion and three tablespoons oil. Saute over medium heat for 5 minutes.
    2. Add to the saucepan 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and cook for 3 minutes.
    3. Add the chickpeas, almonds, zucchini, sultanas and orange juice. Simmer 20 minutes, covered. Add spinach to pot and cook for 5 more minutes. Serve!

    Sweet Potato

    Sweet potato is called an orange kumara in New Zealand.

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    Reviews and Ratings
    Global Ratings:
    (574)

    Reviews in English (411)

    Binnyjh
    by
    3

    Wow - I'm the first reviewer! I was unable to follow the recipe exactly as I didn't have everything to hand. What I changed was - didn't add almonds (don't think I missed them), omitted sultanas as we don't like them, substituted 1/2tsp of powdered chilli for the 3/4tsp cayenne pepper - next time I will put the full 3/4tsp of chilli as wasn't hot enough for my liking, substituted the 125ml of orange juice for vege stock, substituted spinach with Kale (added it to the pot with the chickpeas etc) Served with rice. On the second night I served it up mixed in with COUSCOUS and it was totally AWESOME . This is how I will serve it from now on. Tasted like a tangine. Tempted to eat it cold but was a chilly night so heated it up. The chickpeas really give it that extra texture that it needs so don't omit them!! Will definately make it again.  -  24 Oct 2013

    TonyBizzotto
    by
    1

    This is a great recipe. I added chillie powder instead of cayenne pepper, only as I did not have any. I also added Fennel Seeds for some added crunch and smooth fragrance. Great full flavour can be eaten as a dish of served up with some lamb. Very simple very good.  -  02 Dec 2014

    by
    161

    My mom is moroccan and I always wanted her recipe for what she called her cous cous. I decided to try this recipe just to see if it would come close. This recipe is almost exactly her recipe. I doubled the spices (except the cinamon and salt) and added about 1 tbs of corriander. I eyeballed the olive oil and I added a bit of beef broth to the mixture near the end because I like my curry more runny. You wouldn't want to add the broth in the end if you don't. I sauteed lamb pieces in olive oil and cumin prior to putting in with the veggies. I served over basic cous cous and it's almost exactly her recipe without taking 2 full days to prepare. Thank you so much!  -  01 Jan 2007  (Review from Allrecipes USA and Canada)

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