Curry vegetables

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  • Broccoli: 1 Branch
  • Courgette: 1/2
  • Eggplant: 1/2
  • Chickpeas: 1/2 Bottle
  • Pulp, tomato: 2 Tbsp
  • Soya cream: 4 Tbsp
  • Salt: taste.
  • Garlic powder: 1 Teaspoon
  • Pepper-sweet (paprika): 1 coffee Spoon
  • Ginger powder: taste.
  • Chopped coriander: taste.
  • Curry: 1 Tablespoon
  • Olive oil: taste.


Separate branches of the broccoli. Cut the stalks into small pieces and save the flowers. Cut the courgette and the eggplant slices. In a saucepan, heat a little olive oil, add the stalks of broccoli and pieces of eggplant and courgette.

Sauté, stirring from time to time to not hold on to it, until the vegetables to gain a light golden color. Add water to cover the vegetables and tomato pulp.

Season with salt and leave to cook with the lid.

When the vegetables become tender (15 mn), join the flowers of the broccoli and the chickpeas and simmer covered for 10 mn. When you are almost ready, add the garlic powder, paprika, curry, the cream and the coriander.

Engage with care, so as not to crush the vegetables. Cover and turn off the heat. Wait 5 mn and is ready to eat.

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