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One More Vegetable Curry Recipes

Not a boring butter chicken: Five delish curry recipes to spice up your nights

Why settle for the same old curry?
13 May 2024 6:49AM

As temperatures drop and cozy cravings kick in, there's nothing quite like the comfort of a delicious curry to ignite the senses and warm you from the inside out. But why settle for the same old? Add One More Vegetable and take your tastebuds into a culinary curry adventure, with these recipes that have vibrant flavours and great nutritional value.

Saagwala Sauce

A deep, rich spinach-based sauce that you can swap with any protein you like! Watch the video to see how you can make it yourself. Serves 4. 

Roasted Eggplant Baingan Bharta

A variation of the popular baingan bharta, delve into its rich flavours with the roasted eggplant providing that beautiful creamy texture. Serves 4.


  • 2 large eggplants
  • 1 Tbsp canola oil
  • 1 onion, peeled, chopped
  • 1 tsp cumin seeds
  • 2 tsp finely chopped root ginger
  • 4 cloves garlic, peeled and finely chopped
  • 2 tsp mild curry powder
  • 1 tsp ground turmeric
  • pinch salt
  • 1 green chilli, deseeded and sliced
  • 3 tomatoes, diced
  • ½ cup chopped coriander
  • 1 Tbsp lemon juice


  1. Preheat oven to 180°C.
  2. Roast eggplants in a preheated oven for 45 minutes or until soft. Cool, remove skin, mash eggplant and set aside.
  3. Heat oil in a large heavy-based frying pan over high heat. Add onion, cumin, ginger and garlic. Cook until onion is golden brown.
  4. Add curry powder, turmeric, salt, chilli and tomatoes and cook for 5 minutes or until tomatoes are soft.
  5. Add mashed eggplant, mix and cook for 2 minutes.
  6. Remove from heat, add coriander and lemon juice and serve.


Chana Masala

If time isn't on your side, then this chickpea curry is that perfect quick and easy go-to! Check out the video to see how you can cook it yourself. Serves 4.

Kūmara and Eggplant Green Curry

A great perk of this recipe is the flexibility to add whatever other vegetables to sit in that beautiful green curry. Whether that's beans, broccoli, okra or more - anything goes! Serves 4.


  • 1 Tbsp canola oil
  • 1 onion, chopped
  • 2 Tbsp green curry paste
  • 1 large eggplant, chopped
  • 1 x 400ml can lite coconut cream
  • 2 cups vegetable stock
  • 1 large orange kūmara, chopped
  • pinch salt
  • white pepper to taste
  • 4 Kaffir lime leaves
  • 1 tsp brown sugar
  • 1 Tbsp lime zest


  1. Heat oil in a large heavy-based saucepan.
  2. Add onion and curry paste and stir fry for 2-3 minutes.
  3. Add eggplant, coconut cream, stock, kūmara, salt, pepper and Kaffir lime leaves.
  4. Cook, stirring occasionally, for about 15 minutes or until the vegetables are tender.
  5. Stir in the brown sugar.
  6. Serve, garnished with lime zest.

Mangalorean Tomato Curry

Inspired by the South Indian city of Mangalore, this tasty curry pairs beautifully with grilled meat or fish. Serves 6.


  • 2 Tbsp canola oil
  • 2 onions, peeled and finely diced
  • 6 tomatoes, sliced and finely chopped, 2 x 400g can tomatoes
  • 6 green chillies, deseeded and chopped
  • 1 cinnamon stick
  • 2 carrots, finely chopped
  • ½ cup finely chopped beans or celery
  • pinch sugar
  • pinch salt
  • 400 ml water
  • 1 Tbsp canola oil
  • ¼ tsp turmeric
  • 1 tsp black mustard seeds
  • ½ tsp curry powder
  • 1-2 Tbsp chopped fresh coriander, for garnish


  1. Heat the first measure of oil in a heavy-based frying pan and add onions. Cook until soft.
  2. Add tomatoes, chillies, cinnamon, carrots, beans, sugar, salt and water and simmer for 15 minutes.
  3. Heat second measure of oil in another heavy-based frying pan, add turmeric, mustard seeds and curry powder. When they darken add to the tomato mixture.
  4. Remove cinnamon stick before serving.
  5. Serve garnished with coriander.

This article is sponsored by Add One More Vegetable - encouraging Kiwis to Add One More Vegetable to every meal. Check out their website for more recipe inspiration.