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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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

549 calories; protein 12g 24% DV; carbohydrates 50.9g 16% DV; fat 39.4g 61% DV; cholesterol 0mg; sodium 126mg 5% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/07/2018
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. Read More
(1)

Most helpful critical review

Rating: 1 stars
09/25/2019
I will not be making this recipe because a bunch to me may not be a bunch to you. What is a bunch? And how many cups of cubed eggplant? Eggplants come in many different sizes & weights. Read More
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/06/2018
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. Read More
(1)
Rating: 5 stars
04/26/2020
Substitutions work well with this. One of our eggplants had gotten too old so we added mushrooms and an extra bell pepper. Also, we used 4 teaspoons of curry and a whole can of coconut milk (13.5 oz) because we had no plans for the leftover coconut milk Read More
Rating: 1 stars
09/25/2019
I will not be making this recipe because a bunch to me may not be a bunch to you. What is a bunch? And how many cups of cubed eggplant? Eggplants come in many different sizes & weights. Read More
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Rating: 4 stars
09/22/2019
Very good and healthy. I added some Chinese five spice to give it a little more flavor. A touch on the bland side and I didn't want the dish overpowered by curry flavor. I put it on a bed of riced cauliflower. (Chinese five spice should always be in your spice rack. It is a game changer!) Read More
Rating: 5 stars
08/03/2020
Tasty, we put it over rice. Great for a new recipe when we have a bountiful harvest of eggplant.( This year is awesome ) Was very easy and quick to make. I usually have peppers and onions on hand frozen. The curry was not overbearing, very pleasant! Read More
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