Vegan Eggplant Curry with Fresh Mint

Eggplants, peppers, spring onions, and mint are first sauteed in a wok, then simmered in coconut milk to create this delicious vegan curry.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 549 Calories

Ingredients

• 2 tablespoons vegetable oil
• 1 cup coconut milk
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 bunch spring onions, minced
• 2 eggplants, cubed
• 2 red bell peppers, seeded and cut into strips
• 1 bunch fresh mint, minced
• 0.25 teaspoon curry powder

Recipe Instructions

Step 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.

Step 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.