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Vegetable Curry

Demonstrated by: Mae Isonaga, Nutritionist.
5-A-Day Hawaii's Way on March 1, 1998.



Vegetable Curry

  • 1 tablespoon canola oil
  • 2 tablespoons curry powder
  • 1/4 lb long beans, cut into 2-inch pieces
  • 1 cup cubed pumpkin
  • 1 cup cubed sweet potato
  • 1 long eggplant, sliced
  • 1 cup cubed firm tofu
  • 1 cup whole kernel corn
  • 1 teaspoon Hawaiian salt (rock salt)
  • 1 1/2 cups water or broth
  • 1/2 cup non-fat plain yogurt


In a large skillet, heat oil. Add curry powder and cook for a few minutes. Stir in beans, pumpkin, sweet potato, eggplant, tofu, and corn. Add salt and water; cover and cook for 15 minutes, or until vegetables are tender. Stir in yogurt. Serve with hot rice. Makes 8 servings.


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