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Five-Vegetable Curry

March 1998, March/April 1995

Your rating: None Average: 4 (27 votes)

Eggplant, potatoes, sweet potatoes, tomatoes and green beans flavored with rich Indian spices yields a substantial dish. Make it a meal: Top with plain nonfat yogurt and serve with brown basmati rice.



READER'S COMMENT:
"i love this recipe, it sounds so yummy, thanks for sharing^_^ "
Five-Vegetable Curry

6 Reviews for Five-Vegetable Curry

06/25/2014
Anonymous
Needs onions

This recipe is missing onions to make it much better and more authentic Indian.

Comments
02/05/2011
yummy & satisfying vegan dinner

I made a double recipe for a dinner party. I had one guest who was vegetarian, and one with allergies to dairy, egg, soy and gluten. This recipe worked for eveyone, and was super yummy too! I served with brown rice and Indian Mango Dal, and offered Cucumber Raita and store-bought mango chutney as condiments.

yummy, filling, meat eaters like myself won't feel deprived
Comments
10/15/2010
Anonymous

i love this recipe, it sounds so yummy, thanks for sharing^_^

Comments
09/28/2010
Anonymous

I substituted cauliflower for the eggplant and used madras curry powder instead of the garam marsala. It was very good. Also, I think the cooking time for the vegetables is a bit too long as they were just a little mushier than I like.

Comments
11/29/2009
Anonymous

Made this as written with garam masala, and it seemed to be missing something. I added less than a cup of leftover coconut milk. That made it very good.

Comments (1)

4 comments

Anonymous wrote 2 years 18 weeks ago

Most Asian food is even

Most Asian food is even better with coconut milk, so I am not surprised!

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