Vegetable Curry
Growing up in KZN, you get used to various vegetable curries.
Eggplant, zucchini, and pumpkin vegetable curry give you power for optimal health.
Eating plant-based curries will give you health and longevity.
You get various health benefits when you delight yourself with this vegetable curry.
Eggplant, sometimes called aubergine, brinjal or baijan, is a nutrient-rich food with many health benefits. Eggplant is a low-calorie vegetable with many antioxidants like vitamins A and C. These vitamins help protect the cells against damage.
Eggplants are also high in polyphenols, which reduce the risk of diabetes and cancer.
Adding zucchini to this curry gives you vitamins, minerals, antioxidants and manganese.
High-fibre content in zucchini promotes health digestion, and blood sugar.
Pumpkin in your curry recipe gives you beta-carotene, a powerful antioxidant. Beta-carotene converts in your body into vitamin A.
Eating pumpkins reduces the risk of developing certain types of cancers.
Awash yourself with this vegetable curry recipe, and you won’t regret it!
Vegetable Curry
Ingredients
- 40 ml red curry paste
- 1 finely chopped onion
- 1 litre vegetable stock
- 50 ml coconut milk
- 1 Eggplant, (aubergine) cut into chunks
- 4 Zucchini (courgettes) cut into chunks
- 300 grams Pumpkin cut into chunks
- 400 grams tin chickpeas (drain)
- 1 small handful coriander chopped
Instructions
- Mix the curry paste and onion together in a saucepan. Then cook for about thirty seconds over medium heat.
- Add vegetable stock, coconut milk, zucchini, pumpkin, and chickpeas.
- Add eggplant to the mix.
- Cover and simmer for ten minutes until the vegetables are tender.
- Fold through the coriander just before serving.
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