Vegan Eggplant Curry With Fresh Mint Recipes

VEGAN EGGPLANT CURRY WITH FRESH MINT

Vegan Eggplant Curry with Fresh Mint image

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.

Provided by nt_bella

Categories Main Dish Recipes Curries Vegetarian

Time 35m

Yield 2

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
2 eggplants, cubed
1 bunch spring onions, minced
2 cloves garlic, minced
2 red bell peppers, seeded and cut into strips
¼ teaspoon curry powder
1 cup coconut milk
salt and ground black pepper to taste
1 bunch fresh mint, minced

Steps:

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.

Nutrition Facts : Calories 549.3 calories, Carbohydrate 50.9 g, Fat 39.4 g, Fiber 24.8 g, Protein 12 g, SaturatedFat 23.8 g, Sodium 126 mg, Sugar 18.3 g

VEGAN EGGPLANT CURRY WITH FRESH MINT

Vegan Eggplant Curry with Fresh Mint image

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.

Provided by Natasha Titanov

Categories Vegetarian Curry

Time 35m

Yield 2

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
2 eggplants, cubed
1 bunch spring onions, minced
2 cloves garlic, minced
2 red bell peppers, seeded and cut into strips
¼ teaspoon curry powder
1 cup coconut milk
salt and ground black pepper to taste
1 bunch fresh mint, minced

Steps:

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.

Nutrition Facts : Calories 549.3 calories, Carbohydrate 50.9 g, Fat 39.4 g, Fiber 24.8 g, Protein 12 g, SaturatedFat 23.8 g, Sodium 126 mg, Sugar 18.3 g

VEGAN EGGPLANT CURRY WITH FRESH MINT

Vegan Eggplant Curry with Fresh Mint image

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.

Provided by Natasha Titanov

Categories Vegetarian Curry

Time 35m

Yield 2

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
2 eggplants, cubed
1 bunch spring onions, minced
2 cloves garlic, minced
2 red bell peppers, seeded and cut into strips
¼ teaspoon curry powder
1 cup coconut milk
salt and ground black pepper to taste
1 bunch fresh mint, minced

Steps:

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.

Nutrition Facts : Calories 549.3 calories, Carbohydrate 50.9 g, Fat 39.4 g, Fiber 24.8 g, Protein 12 g, SaturatedFat 23.8 g, Sodium 126 mg, Sugar 18.3 g

VEGAN EGGPLANT CURRY WITH FRESH MINT

Vegan Eggplant Curry with Fresh Mint image

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.

Provided by Natasha Titanov

Categories Vegetarian Curry

Time 35m

Yield 2

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
2 eggplants, cubed
1 bunch spring onions, minced
2 cloves garlic, minced
2 red bell peppers, seeded and cut into strips
¼ teaspoon curry powder
1 cup coconut milk
salt and ground black pepper to taste
1 bunch fresh mint, minced

Steps:

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.

Nutrition Facts : Calories 549.3 calories, Carbohydrate 50.9 g, Fat 39.4 g, Fiber 24.8 g, Protein 12 g, SaturatedFat 23.8 g, Sodium 126 mg, Sugar 18.3 g

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