Spicy Eggplant and Green Bean Curry

Eggplant, also known as aubergine, is a versatile vegetable that is commonly used in various cuisines around the world.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

Print Recipe

Medium

Spicy Eggplant and Green Bean Curry

Cooking Method: Frying, Simmering Cuisine: Asian, Indian Courses: Lunch, Main Course, Vegan, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 880

Best Season: Suitable throughout the year

Ingredients

Servings

• 300 gram Eggplant
• 200 gram Green Beans
• 1 piece Onion
• 2 clove Garlic
• 1 teaspoon Ginger
• 1 piece Tomato
• 400 ml Coconut Milk
• 2 teaspoon Curry Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Turmeric Powder
• 1 teaspoon Salt
• 2 tablespoon Vegetable Oil
• 10 gram Fresh Coriander

Instructions

1. Heat vegetable oil in a pan and fry the onion, garlic, and ginger until fragrant.
2. Add the eggplant and green beans and cook for 5 minutes.
3. Add the curry powder, red chili powder, turmeric powder, and salt. Stir well.
4. Add the tomato and coconut milk. Simmer for 15 minutes.
5. Garnish with fresh coriander.
6. Serve hot with rice or roti.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 24g8%

Sugars 8g

Protein 6g12%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.