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Vegan Eggplant Curry with Fresh Mint

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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."
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35 m servings 549 cals
Original recipe yields 2 servings

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  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.
  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: 549 calories; 39.4 g fat; 50.9 g carbohydrates; 12 g protein; 0 mg cholesterol; 126 mg sodium. Full nutrition

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