The Pioneer Woman Tasty Kitchen
Profile Photo

Vegetable Curry

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

I developed this recipe when my husband had a gout attack and needed to eat a diet with less meat. He’s a huge meat eater and this was no easy task.

He loved this dish and didn’t even realise that I was practically serving him a vegetarian meal.

For a step-by-step tutorial on how to prepare this dish, go to the related blog post.

Ingredients

  • ¼ whole Pumpkin (about 2 Cups Worth)
  • 1 whole Large Eggplant (about 3 Cups Worth)
  • 2 whole Large Onions
  • 8 cloves Garlic, Peeled
  • 1 cup French Beans
  • 2 cups Vegetable Oil
  • 7 Tablespoons To 8 Tablespoons Of Red Curry Paste
  • 1 Tablespoon Asian Oyster Sauce
  • 2 Tablespoons Shaoxing Huatiao Rice Wine (or Use Sherry)
  • 1 can Coconut Cream (425ml)
  • 1 Tablespoon Sugar
  • ½ cups Canned Chickpeas (drained)
  • 1 cup Canned Pineapple Pieces, Drained
  • 2 Tablespoons Fried Shallots To Garnish

Preparation

Cut off the skin of the pumpkin, remove the centres and cut into chunks.

Lay the pumpkin pieces on a baking sheet lined with cooking/parchment paper. Toss with some extra virgin olive oil, and pop the baking sheet into a pre-heated oven of 220C for about 15 minutes or until golden brown.

Cut the eggplant into large chunks too. They will shrink when they are cooked.

Cut the onions into big chunks and roughly chop up the garlic cloves.

Trim off the ends of the French beans and cut them in half.

Heat the vegetable oil till smoking hot in a pot. Add the eggplant and fry till they are brown and about 70% cooked. Stir occasionally. When they are ready, remove the fried eggplant pieces from the oil, drain well and set aside.

By now the pumpkin should be done. Remove from the oven, and set aside.

Pour away the oil in the pot and return the pot to the stove. Add the onions and garlic and stir fry for a minute.

Add 6 to 7 tablespoons of curry paste to the onion and garlic mixture, which should by now smell really wonderful. Stir fry for a minute.

Add the oyster sauce and Shaoxing Huatiao rice wine. Mix thoroughly with the other ingredients in the pot.

Add 1 cup of water. Stir it in and allow the mixture to simmer for a few seconds.

Add the coconut cream. I used Kara Coconut Cream. Cream, not milk. Add the sugar.

Allow the mixture to come to a boil. Then add in the vegetables in this order: French beans, pumpkin and the eggplant that was set aside earlier.

Drain the chickpeas and pineapple. Add the chickpeas to the mixture. Add the pineapple. We really like pineapple in this curry; I usually add in the whole lot from one can.

Stir the mixture gently and cook over medium heat for about 5 minutes or until all ingredients are heated through and cooked.

Garnish with fried onions and serve with rice. Yum!

No Comments

You must be logged in to post a comment.

One Review

You must be logged in to post a review.

Profile photo of rnowlin

rnowlin on 10.10.2010

We tried this recipe last week and it was delicious. I did modify the recipe slightly. I used sweet potatoes instead of pumpkin (they are easier to come by here) and I added cauliflower (because it was on sale). The recipe is very tasty. A wonderful Indian dish. It does have some spice, but not too much. I love the coconut creaminess. Thanks for the wonderful recipe. It will be added to our standards!

Related Recipes

Dorito Casserole
Profile Photo by Krystle in Main Courses
Flavorful ground beef, and melty cheese in a crunchy doritos crust....
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Zucchini Lasagna (Keto, Gluten-Free)
Profile Photo by Kendall Smith in Main Courses
The very best zucchini lasagna you'll ever try! Made from simple,...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Pineapple Casserole
Profile Photo by Beth Pierce in Main Courses
This traditional southern Pineapple Casserole recipe brings canned pineapple, flour, cheddar...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Chicken Bacon Ranch Casserole
Profile Photo by Krystle in Main Courses
Crispy bacon and juicy chicken in a homemade ranch cream sauce....
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Cheesy Sausage and Potatoes
Profile Photo by Chanda | My Farmhouse Table in Main Courses
A recipe for Cheesy Sausage and Potatoes Casserole is a one-pan...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy