Recipes
Zanzibari Vegetable Curry
Serves 4
| Prep Time: 10 mins
| Cook Time: 20 mins
| Total Time: 30 mins
You may need: Zanzibar Zest
Discover The Recipe
Zanzibar—a name that conjures images of spice markets, azure waters, and the intoxicating scent of cloves wafting through the air. This island off the coast of Tanzania isn’t just a tropical paradise; it’s a melting pot of cultures, with a history steeped in trade routes that brought together the flavors of Africa, Arabia, and India. One of the most remarkable results of this confluence is Zanzibari cuisine, where the fragrant, vibrant dishes are as beautiful as are the island’s turquoise waters of the Indian Ocean.
Take this Zanzibari Vegetable Curry, for example. It’s a dish that’s as much about the journey as it is about the destination. Curry made its way to Zanzibar with Indian and Arab traders, and over the centuries, it’s been embraced and reimagined by the locals. Today, it’s a staple in Zanzibari kitchens, a dish that reflects the island’s diverse influences and the bounty of its fertile lands.
Our version of this curry starts with the basics: red onion, garlic, and ginger, sautéed until fragrant. Then comes the eggplant—earthy and tender—bathed in coconut milk that adds a rich, creamy texture. The real magic, though, lies in the spice blend—our Zanzibar Zest—a mix that captures the essence of the island’s spice-laden history. Served over steamed rice or with warm flatbread, this curry isn’t just a meal; it’s a journey to the heart of Zanzibar, where every bite tells a story of cultures colliding and flavors evolving in the most delicious way possible.
Ingredients
2 Tbsp olive oil
1 small red onion, minced
1 inch ginger, grated
2 cloves garlic, minced
1 eggplant, peeled and cubed
2 Serrano chiles, seeded and minced
1 1/2 tsp Piquant Post Zanzibar Zest
2 Tbsp tomato paste
1 medium tomato, chopped
1 14 oz can coconut milk
1 cup frozen spinach, thawed
Salt and pepper to taste
Notes
Pair with chapati, naan, or any flatbread to soak up the delicious sauce.
For another gluten-free option, serve the curry over cooked quinoa.
Serve alongside other Zanzibari dishes like coconut rice, pilau, or fried plantains.
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to prevent drying out.
The curry can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
Instructions
Heat the oil in a medium sauce pan over medium heat. Add the onion, ginger and garlic. Sauté for 2-3 minutes stirring frequently.
Add the eggplant and cook for 3-5 minutes or until the eggplant is lightly browned. Add the serrano chile, Zanzibar Zest, tomato paste and chopped tomato. Stir well and cook for 2-3 more minutes.
Add the coconut milk and spinach. Bring to a simmer and cook for 10 minutes until the eggplant is tender. Add some water if you would like a thinner texture. Adjust seasoning with salt and pepper to taste.
Serve the curry with steamed rice or warm flatbread. Garnish with lime and cilantro.
Alternatives & Substitutions
Use any combination of vegetables you prefer or have on hand. Sweet potatoes, pumpkin, eggplant, or peas work well.
Shallots or leeks can be used for a different but still complementary flavor.
If fresh garlic is not available, garlic powder can be used. Start with 1/2 teaspoon and adjust to taste.
Ground ginger can be used in place of fresh. Use 1/2 teaspoon of ground ginger for every tablespoon of fresh ginger.
Use jalapeños for a milder heat, or bell peppers for no heat. For extra heat, consider using habanero peppers.
If coconut milk is not available, almond milk or cashew cream can be used. For a lower-fat option, use a mix of coconut milk and vegetable broth.
Water can be used if broth is not available, but adjust the seasoning as broth adds more flavor.
Looking for more great Zanzibar Zest recipes? Try our Plantains in Coconut Milk, Swahili Grilled Fish, or Malva Pudding!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Zanzibari Vegetable Curry
Serves
4
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Piquant Post spice you'll need: Zanzibar Zest
Ingredients
2 Tbsp olive oil
1 small red onion, minced
1 inch ginger, grated
2 cloves garlic, minced
1 eggplant, peeled and cubed
2 Serrano chiles, seeded and minced
1 1/2 tsp Piquant Post Zanzibar Zest
2 Tbsp tomato paste
1 medium tomato, chopped
1 14 oz can coconut milk
1 cup frozen spinach, thawed
Salt and pepper to taste
Instructions
Heat the oil in a medium sauce pan over medium heat. Add the onion, ginger and garlic. Sauté for 2-3 minutes stirring frequently.
Add the eggplant and cook for 3-5 minutes or until the eggplant is lightly browned. Add the serrano chile, Zanzibar Zest, tomato paste and chopped tomato. Stir well and cook for 2-3 more minutes.
Add the coconut milk and spinach. Bring to a simmer and cook for 10 minutes until the eggplant is tender. Add some water if you would like a thinner texture. Adjust seasoning with salt and pepper to taste.
Serve the curry with steamed rice or warm flatbread. Garnish with lime and cilantro.
Notes
Pair with chapati, naan, or any flatbread to soak up the delicious sauce.
For another gluten-free option, serve the curry over cooked quinoa.
Serve alongside other Zanzibari dishes like coconut rice, pilau, or fried plantains.
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to prevent drying out.
The curry can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
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