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Ingredients35 m servings 549
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.
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Per Serving: 549 calories; 39.4 50.9 12 0 126 Full nutrition
ReviewsRead all reviews 2
Great recipe, easy to make and very delicious. I usually modify a bit the recipe but this time I followed the recipe as it is and the result was great.