Our Recipes

Vegie Curry

Cook rice following packet directions. Sprinkle eggplant with salt and leave for 30 minutes. Rinse, pat dry well on paper towels and cut into cubes. Heat oil in a large saucepan and add garlic, ginger and onion cooking gently to soften. Stir in curry paste over low heat. Add vegetables and caned tomatoes and stir well. Cover tightly and bring to the boil, then simmer until vegetables are tender, 20-40 minutes depending on size. Add coconut milk and simmer for a further 5 minutes. Add herbs and stir well.

Vegie Curry Ingredients
Ingredient Quantity Description Stallholders
Capsicum1seeded & chopped
Pumpkin1/2butternut, peeled & cubed
Carrots2peeled & cubed
Potatoes2peeled & cubed
Curry paste2-3 tablespoonsred or green, to taste
Onion1 largechopped
Ginger1 small piecepeeled & sliced
Garlic2 clovescrushed
Olive oil1 tablespoon
Eggplant1cut into thick slices
Rice2 cups
Cauliflower1 cupor broccoli florets or green beans
Tomatoes425 gram canchopped
Coconut milk1 cupReduced fat
Herbs2 tablespoonschopped basil or oregano

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