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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.
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
Directions
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 549 | |
| % Daily Value * | |
| Total Fat39g | 51% |
| Saturated Fat24g | 119% |
| Sodium126mg | 5% |
| Total Carbohydrate51g | 19% |
| Dietary Fiber25g | 89% |
| Total Sugars18g | |
| Protein12g | |
| Vitamin C150mg | 751% |
| Calcium227mg | 17% |
| Iron8mg | 47% |
| Potassium2097mg | 45% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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