African Vegetable Curry

October 21st, 2007

I’m not a huge fan of curry in restaurants, mostly because it’s either too spicy or too rich (or both). But I love this recipe — it’s incredibly healthy and very flavorful. You could use almost any vegetables in this recipe, but mine is based on my purchases at the farmer’s market this morning! But you could also put in carrots, spinach, celery, or even cauliflower.

You could make this dish with or without the coconut milk — without it, the recipe has much less fat, but it’s still very tasty from all the spices. With it, it’s rich and equally delicious. Also, I didn’t use any cayenne pepper, but you could add a teaspoon (or more) if you like your curry spicy. As is, the recipe is very mild.

African Vegetable Curry

1 small eggplant, cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 white onion, diced
2 tablespoons extra virgin olive oil
3 large cloves garlic, minced
2 tablespoons curry powder
1 teaspoon cinnamon
2 teaspoons coarse sea salt
1/2 teaspoon cumin
1/2 teaspoon ground cloves
1 bay leaf
1 19 ounce can garbanzo beans, drained
1 small zucchini, sliced
1/4 cup golden raisins
1 cup vegetable broth (can replace with chicken stock if desired)
1/2 of an 8 oz can coconut milk (if desired)

1. In a large saucepan or stock pot, place eggplant, peppers, onion, and one tablespoon olive oil. Saute over medium heat for 5 minutes, or until onions are translucent.
2. In a small saucepan place 1 tablespoon of olive oil, garlic, curry powder, cinnamon, cloves, cumin, and salt (and cayenne pepper, if desired) and saute over medium heat for about 2 minutes.
3. Pour spice mixture into the large pot with the vegetables. Add the chick peas, zucchini, raisins, bay leaf, and vegetable broth. Simmer 25-30 minutes, uncovered, until about half the liquid has reduced.
4. Remove from heat, remove the bay leaf, stir in the coconut milk, and serve.

Serves 4-6.

If you’re curious, here’s what it looks like without the coconut milk:

Tags: food · main dishes

7 responses so far ↓

  • 1 collins Mbalo // Oct 22, 2007 at 6:11 am

    Im an attorney too,but love cooking.Im based in Nairobi,Kenya and must say the african vegetable curry looks tantalizing,im definately voting for your blog at the bloggers choice awards!

  • 2 Katy // Oct 22, 2007 at 3:16 pm

    That’s great!  Let me know if you try the curry and like it!

  • 3 Becky // Oct 12, 2008 at 1:18 pm

    We made this tonight!  It was pretty good (we added a fair amount of cayenne pepper & used cauliflower too)!

  • 4 Rachel // Nov 24, 2008 at 4:58 pm

    I LOVE your blog– I’m embarassed to admit it but after two and a half years of living off and on in Italy I am only now figuring out how to cook anything on my own — and I check your site pretty much every day for new inspirations. I made this curry tonight with a girlfriend and it was SO amazing — and finally something NOT Italian, definitely a nice change. Thanks so much for you all your help!

  • 5 Rebecca // Mar 6, 2009 at 9:58 pm

    Wow… I love curry recipes, and my boyfriend is a vegetarian, so this might be the perfect recipe for dinner tomorrow night! It looks delicious, and I just happen to have a can of coconut milk on hand. Sweet!

  • 6 Rebecca // Mar 7, 2009 at 6:28 pm

    I just wanted to report back that I made this tonight, and it was amazing! Different than the curries I’m used to but really flavorful!

    I mixed all of the spices into about 1/4 cup of vegetable broth, since mixing it with only the olive oil made a paste rather than a pourable sauce. I also used about 2 teaspoons of cayenne pepper for a little heat. No sea salt in mine, but I don’t think this dish was missing anything. I served it over Basmati rice, which was delicious!

    I will definitely be making this in the future. My boyfriend loved it!

  • 7 Cammy // May 18, 2014 at 10:37 am

    This was a wonderful dish, but I had to modify it. We had African theme for our gourmet club.  These spices together were really good, but when I first made this, I personally thought it was too powerful; especially the cloves.  I doubled everything, so don’t know if that made a difference.  I then drained it all in a colander-keeping some of the spices – added more veg broth, salt, a little water, and sugar to offset the strong clove taste (didn’t think about using stevia), then coconut milk just before serving.  It was perfect!  With some broth left, it was good on rice.  Everyone loved it. But if you’re not one who enjoys powerful flavors, cut back on the spices, especially the cloves.  I will make this again and again. Great Vegan recipe too. (I’m not vegan) My husband cannot tolerate heat spices, including black pepper, and he liked this. I recommend it. thanks for posting it.

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