Curry In A Hurry, is a recipe I came up with on accident while trying to make a homemade curry that would satisfy my Indian food cravings. Many others and myself can agree that when you’re hungry the last thing you want is to have to wait a long time before eating. It is rare that I make a dish that can’t be made in under an hour. This particular day I was fighting a cold and wanted something very comforting.


There are a few differences from most recipes that you will notice throughout this recipe. I have used no oil, a low amount of salt was added, and this dish is 100% vegan and is also gluten free. Since I follow a high carbohydrate, low salt, low fat diet I started by adding low sodium vegetable broth, this is the only source of added salt in the dish. By cooking the vegetables in the mix of broth and water, there is added flavor with less salt than your average curry.


The coconut milk adds the perfect amount of creaminess while the coconut sugar provides a subtle but needed sweetness to balance the spiciness of the curry powder. The addition of tomato and lemon juice moderates the sweet and savory of this dish with its acidity. As the sweet potatoes break down with the eggplant it creates a smooth consistency. Shiitake mushrooms have a very specific flavor, which is brought out nicely against the less noticeable pungency of the other ingredients. I ended up eating this without rice and it stood great on it’s on, but it never hurts to serve this over some fresh white rice for added carbs!


Serves 2:

(per serving) Calories- 330; Protein- 7 grams; Carbohydrates- 60 grams; Fat- 8 grams; Sodium- 130 mg



1 cup low sodium vegetable broth

1 large sweet potato- cut into small cubes

1 medium eggplant- cut into small cubes

6 shiitake mushrooms- sliced

1 cup lite coconut milk

3 tablespoons of coconut sugar

½ cup no salt added crushed tomatoes

1 tablespoon of lemon juice

1.5 tablespoons of curry powder



Bring broth to a boil in a large heavy bottom saucepan.

Add sweet potatoes and cook for 5-8 or until potato is slightly softened.

Add eggplant and cook for another 5 minutes covered.

Mix in all other ingredients to combine.

Cover and cook on low/med heat for 10-15 minutes.

Serve alone or over fresh cooked white rice.


Photograph and Dish Provided By: Rachel Hayden

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