Find tried and tested recipes from McCarthy Stone homeowners, teams and the restaurant chefs in our assisted living (Retirement Living PLUS) developments

Vegetable Curry

One of our wonderfully imaginative homeowners at Rosen House, has a really interesting recipe for us. In the spirit of reinvention, here’s a brilliant recipe for a vegetable curry!

Posted 04 August 2020
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Prep: 30 minutes (including cooking) Cook: 20 minutes


For the curry

  • 2 medium aubergines
  • 2 tomatoes
  • Few sprigs of fresh coriander leaves
  • 2 to 3 cloves of garlic
  • 1 fresh chilli or half teaspoon red chilli powder
  • Small piece of fresh ginger
  • Half teaspoon turmeric powder
  • 1 teaspoon cumin & coriander powder
  • Salt to taste
  • Half a teaspoon of mustard seeds
  • 1 teaspoon of cumin seeds
  • Pinch of asafoetida powder (optional)
  • 2 tablespoons oil



  1. Cut aubergines into cubes and shallow fry them.
  2. Make a paste of tomatoes, garlic, ginger and chilli.
  3. Add the oil to a saucepan. When it is hot add the mustard seeds and cumin seeds.
  4. Add asafoetida powder (optional) and then add the tomato paste, turmeric, cumin & coriander powder and salt.
  5. Sauté until the oil separates.
  6. Then add the fried aubergine cubes and cook for a few minutes. Garnish with fresh coriander leaves.
  7. Serve hot with flat bread or rice
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