Name: Vegan Eggplant Curry with Fresh Mint
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Vegetable oil - 2 tablespoons; Eggplants, cubed - 2; Spring onions, minced - 1 bunch; Garlic, minced - 2 cloves; Red bell peppers, seeded and cut into strips - 2; Curry powder - ¼ teaspoon; Coconut milk - 1 cup; Salt and ground black pepper to taste - 1 cup; Fresh mint, minced - 1 bunch

Ingredients for - Vegan Eggplant Curry with Fresh Mint

1. Vegetable oil 2 tablespoons

2. Eggplants, cubed 2

3. Spring onions, minced 1 bunch

4. Garlic, minced 2 cloves

5. Red bell peppers, seeded and cut into strips 2

6. Curry powder ¼ teaspoon

7. Coconut milk 1 cup

8. Salt and ground black pepper to taste 1 cup

9. Fresh mint, minced 1 bunch

How to cook deliciously - Vegan Eggplant Curry with Fresh Mint

1 . Stage

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.

2 . Stage

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.