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Ingredients35 m servings 549 cals
Original recipe yields 2 servings
- 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.
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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