Vegetable Curry

More from this source


Add a comment


1 eggplant , (about 1 lb/500 g)

2 large potatoes , (1 lb/500 g total)

1 tbsp vegetable oil

1 onion , chopped

1/2 cup chopped fresh coriander

1 tbsp mild curry paste

1/2 tsp salt

1 cup vegetable stock

1 can (28 oz/796 ml) tomatoes

2 cups small cauliflower florets

1 cup frozen peas

You might also like

Thai Green Curry with Spring Vegetables
Cookie and Kate
Curried Vegetable Stew W/ Pearl Barley & Almonds
Veggie Num Num
Summer Vegetable Curry
101 Cookbooks
Thai Curry Vegetable And Tofu Soup Recipe
Real Simple
Warm Vegetable Curry
West Indian Vegetable Curry
Cooking Light
Coconut-Vegetable Curry
Bon Appetit
Tofu And Vegetable Curry With Rice
Real Simple
Vegetable Thai Curry Noodle Soup
Steamy Kitchen
Vegetable Curry With Chick Peas
The Blood Sugar Solution