Vegan Eggplant Curry with Fresh Mint

Vegan Eggplant Curry with Fresh Mint

Eggplants, peppers, spring onions, and mint are first sauteed in a wok, then simmered in coconut milk to create this delicious vegan curry.

Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
549 Calories

Recipe Instructions

Step 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.
Step 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.

Ingredients

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

Categories

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