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Vegan Eggplant Curry with Fresh Mint

Rated as 4.75 out of 5 Stars

"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
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 50.9 12 0 126 Full nutrition

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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.

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 r...