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 caloriescarbohydrate: 50.9 gcholesterol: : -fat: 39.4 gfiber: 24.8 gprotein: 12 gsaturatedFat: 23.8 gservingSize: -sodium: 126 mgsugar: 18.3 gtransFat: : -unsaturatedFat: : -
Directions Vegan Eggplant Curry with Fresh Mint
Directions
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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.
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.