I am excited to share with you this Vegan Eggplant Curry recipe. If you are looking for a delicious vegetarian dish that is easy to make, then this recipe is perfect! The vegan eggplant curry has fresh mint, cilantro and coconut milk which will delight your taste buds. It’s so flavorful and filling for lunch or dinner! The best part about the dish is that it only takes 20 minutes to prepare – who can beat that? So take some time out of your busy day and enjoy a healthy meal with friends and family. This is one of my favorite dishes because I love how quick and simple it is to make while still being delicious.
prep: 20 mins, cook: 15 mins, total: 35 mins, Servings: 2, Yield: 2 servings
2 cloves garlic, minced
2 eggplants, cubed
2 tablespoons vegetable oil
salt and ground black pepper to taste
2 red bell peppers, seeded and cut into strips
¼ teaspoon curry powder
1 bunch spring onions, minced
1 bunch fresh mint, minced
1 cup coconut milk
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; protein 12g; carbohydrates 50.9g; fat 39.4g; sodium 126mg.