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| 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."
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
- 1/4 teaspoon curry powder
- 1 cup coconut milk
- salt and ground black pepper to taste
- 1 bunch fresh mint, minced
Instructions :
| Prep : 20M | Cook : 2M | Ready in : 35M |
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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.
Notes :
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