This has become my favorite dish. It's nutritious and vegan friendly. I have to have it once a week. My family loves it as well. Serve with cooked rice or rice noodles.

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium-high heat. Add eggplant and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a bowl.

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  • Heat another tablespoon of oil in the skillet. Add mushrooms and saute until tender, about 5 minutes. Transfer to the bowl with the eggplant.

  • Add remaining oil, onion, garlic, and Thai chile to the skillet. Cook until onion begins to soften, about 5 minutes. Stir in coconut milk, broth, curry paste, snow peas, bell pepper, and salt. Return eggplant and mushrooms to the skillet.

  • Bring curry to a simmer, reduce heat to low, and cook until vegetables are tender, about 15 minutes.

Cook's Notes:

Use jalapenos instead of Thai chiles if desired.

For thicker consistency, combine 1 tablespoon cornstarch with some vegetable broth in a separate bowl and whisk until smooth. Add to curry.

Nutrition Facts

269 calories; protein 9.6g; carbohydrates 19.8g; fat 27.8g; sodium 1064.1mg. Full Nutrition
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