Vegetable Thai Green Curry

This has become my favorite dish. It's nutritious and vegan friendly. I have to have it once a week. My family loves it as well. Serve with cooked rice or rice noodles.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 269 Calories

Ingredients

• 1 teaspoon salt, or to taste
• 3 tablespoons olive oil, divided
• 1 ½ cups vegetable broth
• 2 cloves garlic, thinly sliced
• 1 (13.5 ounce) can light coconut milk
• 1 small eggplant, cut into 3/4-inch cubes
• ½ (8 ounce) package shiitake mushrooms, stemmed and thinly sliced
• 1 medium red onion, cut into 1/2-inch wedges
• 1 Thai chile, sliced, or more to taste
• 4 tablespoons green curry paste
• ½ (8 ounce) package snow peas, trimmed
• 1 red bell pepper, sliced into 3/4-inch strips

Recipe Instructions

Step 1

Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium-high heat. Add eggplant and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a bowl.

Step 2

Heat another tablespoon of oil in the skillet. Add mushrooms and saute until tender, about 5 minutes. Transfer to the bowl with the eggplant.

Step 3

Add remaining oil, onion, garlic, and Thai chile to the skillet. Cook until onion begins to soften, about 5 minutes. Stir in coconut milk, broth, curry paste, snow peas, bell pepper, and salt. Return eggplant and mushrooms to the skillet.

Step 4

Bring curry to a simmer, reduce heat to low, and cook until vegetables are tender, about 15 minutes.