Meat Free Mondays: Mixed Vegetable Curry
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 aubergine (diced)
  • 1 courgette (sliced)
  • 1 red pepper (sliced)
  • 2 cloves garlic (peeled and crushed)
  • 1 onion (peeled and sliced)
  • 1 400g tin chopped tomatoes
  • 1 tbpsn tomato puree
  • 1 tomato (roughly chopped)
  • Juice of half a lime
  • Fresh coriander
  • Black pepper
  • Sunflower oil
  • 1 tspn turmeric
  • 1 tbspn cumin
  • 2 tspn garam masala
  • 2 red chillies (finely chopped)
  • 1 tspn dried chilli flakes
  1. Heat a large pan with 1 tbpsn sunflower oil. Add the onions and garlic with a pinch of salt and gently cook for 2 - 3 minutes.
  2. Add the aubergines and another glug of sunflower oil. Cook for a further 2 minutes and then add the courgettes and red pepper. Mix well and then stir in the chopped tomato (not the tinned tomatoes just yet).
  3. Add the turmeric, garam masala, cumin, chilli flakes and tomato puree. Squeeze in the juice of half a lime and mix well. Leave the spices to cook with the vegetables for a couple of minutes.
  4. Pour in the tinned tomatoes and mix well. Put the pan on medium/ high heat and leave to simmer for 10 minutes (stirring regularly).
  5. Take the pan off the heat. Stir in some black pepper and fresh coriander and serve.
  6. Serve with some poppadoms and plain basmatic rice on the side.
Recipe by A Modern Rose at