Vegan Eggplant Curry with Fresh Mint recipe

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Ingredients

2 tablespoons vegetable oil
2 eggplants, cubed
1 bunch spring onions, minced
2 cloves garlic, minced
2 red bell peppers, seeded and cut into strips
¼ teaspoon curry powder
1 cup coconut milk
salt and ground black pepper to taste
1 bunch fresh mint, minced

Nutrition Info

549.3 calories
carbohydrate: 50.9 g
cholesterol: : -
fat: 39.4 g
fiber: 24.8 g
protein: 12 g
saturatedFat: 23.8 g
servingSize: -
sodium: 126 mg
sugar: 18.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Line a plate with paper towels. Heat vegetable oil in a wok or large saucepan over high heat. Add eggplant, cook and stir until softened, 2 to 3 minutes. Remove eggplant from wok, drain on paper towels.

  2. Combine onions and garlic in the same pan. Add red bell peppers, cook and stir for 3 minutes. Season with curry powder. Pour in coconut milk and season with salt and pepper. Bring to a simmer and add eggplant. Increase heat to high and bring to a boil. Cook, stirring constantly, until flavors are combined, about 3 minutes. Sprinkle with mint.

Recipe Yield

2 servings

Recipe Note

Delicious eggplants are gently cooked with peppers, spring onions, and mint then simmered in coconut milk with curry to create this vegan curry. Best served over rice.

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