If you are catering for vegetarians, it can be difficult to know what to make. Grilled vegetables are a great option and a vegetarian would love the juicy, succulent texture and aromatic flavor of grilled fresh vegetables but what about if the weather is not good or you do not have a grill?

The following recipe for vegetable curry is well worth making. It is a one-pot meal and it is incredibly flavorful. You can buy readymade curries but they lack the flavor and freshness you get when making your own.

This recipe is one of the healthiest vegetarian curries you are likely to find. Apart from the vegetables and beans, it contains raisins, spices, broth and garlic, as well as a little oil. The flavor comes from the vegetables themselves and also from the spices. Yogurt is nice to serve alongside this curry, rather than cream which is more fattening. You can alter the spices if you prefer it stronger or milder.

Using Grilled Vegetables in This Recipe

If you had your heart set on a grilled vegetables recipe but you also fancy making this curry, what about grilling some of the veggies before you make it? You can grill the carrots, potato, garlic, cauliflower, onions, bell pepper, zucchini, and eggplant in large pieces, to give them a smoky flavor, and then chop them before adding them to the curry. This would make the recipe even more flavorful and unusual.

The following recipe serves eight people and the potato adds starch, which means that you do not have to serve this with rice or bread unless you want to.

What you will need:


  • 2 tablespoons curry powder
  • 2 sliced carrots
  • 16 oz can navy beans, drained and rinsed
  • 1 tablespoon plus 2 teaspoons vegetable oil
  • 2 cups diced potato
  • 3/4 cup vegetable broth
  • 2 minced cloves garlic
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 cups cauliflower florets
  • 2 cups chopped onions
  • 1 peeled, cubed eggplant
  • 1 sliced green bell pepper
  • 1 teaspoon cumin
  • 8 tablespoons plain yogurt
  • 1/4 cup raisins
  • 2 cups peeled, chopped tomatoes with their liquid
  • 2 sliced zucchini

How to make it:


Put the eggplant in a colander and sprinkle the salt over it. Leave it for half an hour. Heat a tablespoon of the oil in a skillet, then saute the eggplant for five minutes, stirring it often. Transfer the eggplant to a dish.

Heat the rest of the oil in the skillet and add the garlic, pepper, cumin, and curry powder. Stir in the broth and cook the mixture for a couple of minutes. Add the potatoes, carrots, onions, cauliflower, and bell pepper and cover the pot.

Simmer the mixture for six minutes. Put the eggplant back in the pan and add the tomatoes, zucchini, beans and raisins. Cover the pot and simmer for ten minutes. Serve the curry with yogurt.