Go Back

Combination Vegetable Curry

I love curries for their versatility, allowing you to make them your own by using whatever vegetables are in season or ready to be used from your refrigerator. Once you've decided on the vegetables, all that's left is to gather the spices and aromatics that will create the flavour profile you love.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 people

Equipment

  • large frypan
  • medium saucepan

Ingredients
  

INGREDIENTS FOR VEGETABLE CURRY

  • 175g (1 cup) dried blue peas, soaked
  • 140g (1 medium) onion, finely chopped
  • 6 - 5 cloves garlic, minced
  • 1–2 chillies, finely chopped (optional)
  • 180g (1 medium) eggplant, cut into bite-sized pieces
  • 10 curry leaves (optional)
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1–2 teaspoons Himalayan pink salt, or to taste
  • 208g (1 large) ripe tomato, roughly chopped
  • 250g (1 large) potato, cut into bite-sized pieces and parboiled

Instructions
 

ABOUT BLUE PEAS

  • Blue peas are a wonderful addition to vegetable curries, adding a creamy texture and a boost of plant-based protein. Their mild flavour readily absorbs the fragrant spices, making every spoonful hearty, nourishing, and satisfying. They are an economical pantry staple that transforms a simple vegetable curry into a filling meal the whole family can enjoy.
    Rinse and sort through the peas, removing any damaged peas or debris.
    Soak overnight in plenty of cold water. Alternatively, for a quick-soak method, cover the peas with boiling water and leave for 2–3 hours.
    Drain, rinse, and simmer in fresh water for 45–90 minutes, or until just tender.
    Note: This recipe uses 1 cup (175g) of dried blue peas. Once soaked and cooked, they will yield approximately 2 cups.
    Blue peas can be purchased from some supermarkets, wholefood stores, health food shops, or online.
    Preparing Blue Peas

PREPARING THE POTATO

  • Parboil the diced potato for 10–15 minutes, or until it is just beginning to soften. Drain well and set aside.

METHOD

  • Heat a large frying pan over medium heat. Add 2 tablespoons of oil.
    Add the curry leaves, if using, followed by the chopped onion. Cook for 3–4 minutes, stirring occasionally, until the onion begins to soften.
    Add the minced garlic and chopped chilli. Cook for another 1–2 minutes until fragrant.
    Stir in the turmeric and curry powder, allowing the spices to cook in the oil for about 1 minute to release their aroma.
    Add the eggplant, tomato, and salt. Stir well to coat the vegetables in the spices. Cover with a lid and cook gently until the eggplant is tender, about 12–15 minutes.
    Add the cooked blue peas and the parboiled potato. Gently toss to combine with the vegetables and spices.
    Pour in ½ cup of water and simmer gently for 15 minutes, allowing the flavours to develop and the potatoes to become completely tender.
    Taste and adjust the seasoning if needed before serving.
    Serve with steamed rice, naan bread, or your favourite flatbread.