Ingredients
2
2 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 2 servings
- Calories: 549
- Carbohydrate: 51g
- Fat: 39g
- Fiber: 25g
- Protein: 12g
- Sugar: 18g
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