Curried Vegetable Hotpot [ Dairy free, Gluten free, Grains free, Sugar free]

I still love brinjals (aubergines)!  They are my at least once or twice a week low carb veggie indulgence.  Recently I have been cooking up a storm in brinjals for my veggie curry preparation for the week ahead, which I generally cook on a Sunday morning and pack them away into ready to use meal size servings for my veggies side options during the week.  Brinjals have been often cooked with courgettes (baby marrow) or sweet potato, using this recipe, a slow cooked Nigel Slater version that is so rustic in taste and style.

This week, after our weekend away at the coast and returning to my hometown for my work week, Head Chef made a detour to the local market within the suburbs and we picked up some amazingly fresh veggies and fruit some of which is seen in the picture above.  I decided to use a selection of green beans, brinjals, baby gem squash and mixed peppers in this fresh tomato based recipe…it produced a delightful blend of spices and veggies that will keep me veggie happy for the next few days.

This is an appealing recipe that will work with most vegetables – which produces a slow cooked, rustic low carb and filling curry delight, and may be tempered with spices as you prefer.

The freshest of vegetable used in this hotpot


2 medium-sized firm and fresh brinjals
250g green beans, topped and tailed
6-10 baby gem squash
4-6 coloured peppers, sliced
2 medium sized onions, roughly chopped
2-3tblsp extra virgin olive oil or ghee
2 tbslp sugar-free curry powder / masala
2-3 cloves garlic
1 tbslp finely chopped fresh ginger
3-4 large ripe tomatoes, roughly chopped
1-2 tsp garam masala
Himalayan or Sea salt to taste
fresh coriander to garnish

Optional : freshly sliced green chilli’s or chilli flakes for pungency

Here’s How

  • Peel the onions and roughly chop them.
  • Thickly slice the brinjals, prepare the other vegetable and keep aside
  • Add the oil of choice to a large deep pot and add the onions and brinjals.   As they soften, peel and thinly slice 2 cloves of garlic and add to the pot with the ginger.  You may add the other vegetable now
  • Stir in two tablespoons of curry powder or masala and mix well.

  •  Add the tomatoes and leave the curry to simmer for about 25 minutes, until a thick gravy has formed.

  • Season with salt (and pepper if preferred) and the garam masala.
  • Garnish with fresh coriander.
Serve as a side vegetable dish to complement your meal or simply on it’s own.

    Print Friendly

    Prava Singh

    A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

    You may also like...

    Leave a Reply

    Your email address will not be published. Required fields are marked *