Mauritian Vegetable Curry

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In the nineteenth century, many Indian workers migrated to Mauritius and took with them their spicy cuisine. The climate allows produce to abound all year round, making vegetable curries like this one very popular.

Serves 2

1 small onion, chopped, or 30 ml/2 tbsp frozen diced onion
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
5 ml/1 tsp freshly grated root ginger or ginger purée (paste)
15 ml/1 tbsp medium curry powder
A pinch of ground turmeric
2 fresh curry leaves
600 ml/1 pint/2½ cups hot (not boiling) vegetable stock
75 g/3 oz potato, peeled and cut into 1 cm/½ in cubes
75 g/3 oz aubergine (eggplant), cut into 1 cm/½ in cubes
1 carrot, cut into 1 cm/½ in dice, or 75 g/3 oz frozen diced carrots
75 g/3 oz fresh or frozen green beans
30 ml/2 tbsp fresh or frozen chopped coriander (cilantro)
Salt and freshly ground black pepper


  1. Put the onion, garlic, ginger, curry powder, turmeric and curry leaves in the ceramic cooking pot. Pour the stock over, cover with the lid and switch on the slow cooker to Low. Leave for 4-5 minutes while measuring and preparing the remaining ingredients.
  2. Add the potato, aubergine, carrot and beans. Re-cover with the lid and cook for 3-5 hours or until all the vegetables are tender.
  3. Stir in the coriander, then season with salt and pepper. Transfer half the curry to a bowl or freezer container and allow to cool.
  4. Serve the rest of the curry on a warm plate or bowl, accompanied by boiled or steamed rice or warmed naan bread.


Second serving
Either cover the cooled curry and chill in the fridge for the following day, or freeze for up to a month. If frozen, allow to defrost in the fridge overnight. To serve, transfer to a saucepan and heat until piping hot.


Cook's tips
Fresh curry leaves add a wonderful authentic aromatic flavour to this dish and can be frozen for future use. If you can't get any, add a couple of bay leaves instead.
Serve the curry with some bought or home-made cucumber raita, or simply with a spoonful or two of thick natural yoghurt.