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Vegetable Curry

I highly recommend this South Indian Curry Spice Mix recipe for this dish. Although it is an extra step, it is simple & delicious.


  • 1 Large Eggplant, or 3 Small Ones

  • 4-5 Okras, Sliced in Circles

  • 2 Large Potatoes, Cubed

  • 2 Medium Carrots, Diced

  • 1 Medium Bell Pepper, Diced

  • 1 Medium Onion, Diced

  • 1 Small Jalapeno, Diced (Optional)

  • 4-5 Cloves of Garlic

  • 1 ½ Tsp Fresh Grated Ginger

  • 1 14- oz Can of Coconut Milk

  • 1 Anise Seed

  • ½ of a Cinnamon Stick

  • ½ Cup of Diced Tomatoes OR Tomato Sauce

  • 3 Tbsp Curry Powder of Choice

  • 3-4 Tbsp Coconut Oil

  • 1 Quart Vegetable Stock OR 1 Quart of Water + 1 Tsp of Vegetable Bouillon

  • ⅛ Tsp Cumin

  • Salt & Pepper to Taste


  1. Heat oil on medium heat.

  2. Add spices to oil (curry, cinnamon stick, anise seed & cumin). Fry until it becomes fragrant, about a minute. Toasting the spices adds a great depth of flavor.

  3. Add onions, carrots, eggplant, jalapeno peppers, bell peppers & okra. Sautee until the onions appear translucent, about two minutes.

  4. Add veggie stock.

  5. Add potatoes, tomatoes & garlic. Simmer for 15 minutes. The liquid will reduce and the potatoes will begin to soften.

  6. Add ginger & simmer for 15 minutes more, stirring occasionally until the broth is thick and the potatoes are soft.

  7. Remove cinnamon stick & anise seed.

  8. Add coconut milk & cook down for a few more minutes until you have a thick sauce that readily coats the back of your spoon.

  9. Add salt & pepper to taste. Enjoy with basmati rice


  • Easily customize your curry with whatever vegetables you like. Sweet potatoes work extremely well here.

  • Add chickpeas for an extra protein boost!

  • I soaked my okra in about 2 teaspoons of lemon juice to reduce the slickness of the vegetable. It also added a bit more flavor to my curry!

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