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Vegan Eggplant Curry with Fresh Mint
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Stir-fry eggplant, peppers, onions, and mint, then simmer in coconut milk for a tasty vegan curry.
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
  • 0.25 teaspoon curry powder
  • 1 cup coconut milk
  • salt and ground black pepper to taste
  • 1 bunch fresh mint, minced
Instructions:
  • Place paper towels on a plate. In a wok or large saucepan over high heat, heat vegetable oil. Add eggplant and cook, stirring, until softened, for 2 to 3 minutes. Remove cooked eggplant from the wok and let it drain on the paper towels.
  • In the same pan, sauté onions and garlic together, then add red bell peppers. Stir and cook for 3 minutes. Season with curry powder, pour in coconut milk, and add salt and pepper. Bring to a simmer, mix in eggplant, and raise heat to a boil. Stir constantly for about 3 minutes until flavors meld. Garnish with fresh mint before serving.

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