Fall Veggie Curry


  • 1 onion diced
  • 1 lb of okra cut in ½ inch rounds
  • 1 lb sweet potato, peeled and cut into 1 inch pieces
  • 1-2 eggplant, diced in 1-inch cubes
  • 1 C Vegetable stock, chicken stock, or water
  • 1 pint of curry sauce (defrosted)
  • ¼ C Vegetable oil, olive oil, or preferred cooking oil
  • Salt and pepper to taste


Preheat oven to 375° F Toss okra 1-2 Tb of vegetable oil, salt and pepper. Place on a sheet tray.

Toss eggplant with 1-2 Tb of vegetable oil, salt and pepper. Place on a separate sheet tray. Eggplant tends to soak up oil, so you may need a bit more than the amount listed, but be careful not to over dress in oil or it will get greasy.

Toss sweet potatoes with 1-2 Tb of vegetable oil, season with salt and pepper, place on a sheet tray. Roast vegetables in the oven for approximately 20 minutes, or until nicely browned.

While vegetables are roasting, Place a large deep sauce pan on medium high heat. Add a few tablespoons of oil. Add onions and sauté for 2-3 minutes. Next pour in the defrosted prepared curry sauce, and ½ C-1 Cups of stock or water. Bring sauce to a simmer, and simmer uncovered to reduce over medium/low heat. Cook for approximately 20 minutes.

Once the eggplant and cauliflower is out of oven, add directly into your cooking curry sauce, toss to combine and cook together for 5 minutes.
Serve over rice, with some warmed naan bread.

Chef’s note: our base sauce is mild; for more heat you may add a chopped chili of your choice when cooking the onions.