Vegan Eggplant Curry With Fresh Mint Recipes

EGGPLANT CURRY RECIPE

Eggplant Curry Recipe image

Do you have eggplants and a little curry powder? Prepare an easy, very tasty, and fragrant dish that everyone will love, especially the lovers of ethnic cuisine. A delicious Eggplant Curry Recipe with aromatic curry and fresh eggplants.

Provided by Pinelopi Kyriazi

Time 1h

Number Of Ingredients 18

Ingredients

2 medium eggplants
3 Tbsp coconut oil
1 onion
1 green pepper (chopped)
2 cloves garlic
1 fresh onion (chopped)
2 tbdp paprika
2 tbsp oregano
2 tbsp basil (dried)
2 tbsp coriander (powder)
3 tbsp curry powder
1 tbsp turmeric
1 tbsp pepper
2 tbdp fresh ginger (grated)
1 can tomato sauce
1/2 can coconut cream
1 tbsp salt
1 tbsp chillies

Steps:

Gather all the ingredients. Cut all the vegetables in small cubes
Cut the tops of the eggplants and cut them in mall cubes.
Preheat the pan at a low temperature then add the coconut oil and add the spices. Mix for 1 minute and add the onions.
Saute for 2-3 minutes until onion gets golden.
Add the peppers and the garlic and let them simmer for 2-3 minutes.
Put the fresh onions and let them simmer for 1 minute.
Then add the eggplants in high heat and simmer for 2-3 minutes until golden.
Add the tomato sauce, coconut cream and let it cook until it gets thick and eggplants are cooked.
Put salt to taste. Serve over cooked rice and fresh chopped cilantro/parsley or chives

Nutrition Facts : ServingSize 1 serving, Calories 357 kcal, Carbohydrate 28 g, Protein 7 g, Fat 29 g, SaturatedFat 24 g, Sodium 2650 mg, Fiber 10 g, Sugar 10 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 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

EASY VEGAN EGGPLANT CURRY

Easy Vegan Eggplant Curry image

Unbelievably easy vegan eggplant curry recipe.

Provided by scar

Categories World Cuisine Recipes Asian Indian

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

2 medium eggplants, diced
2 (15 ounce) cans coconut milk
2 (15 ounce) cans crushed tomatoes
1 (16 ounce) package frozen peas and carrots
2 tablespoons hot pepper sauce
1 tablespoon curry powder
2 teaspoons paprika
2 teaspoons white sugar

Steps:

Combine eggplants, coconut milk, tomatoes, peas and carrots, hot pepper sauce, curry powder, paprika, and sugar in a large saucepan over medium heat. Simmer until eggplant is tender and translucent, about 30 minutes. Serve hot or cold.

Nutrition Facts : Calories 419.4 calories, Carbohydrate 35.6 g, Fat 31.6 g, Fiber 13.6 g, Protein 9.8 g, SaturatedFat 27 g, Sodium 392.5 mg, Sugar 5.8 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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