Vegan Eggplant Curry with Fresh Mint

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.

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

Ingredients

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

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.