Aubergine and mint curry

    Aubergine and mint curry

    5saves
    15min


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    About this recipe: Delicious aubergines are gently cooked with peppers, spring onions and mint then simmered in coconut milk with curry spice. Best served over rice.

    Ingredients
    Serves: 2 

    • 2 tablespoons vegetable oil
    • 2 aubergines, cubed
    • 1 bunch spring onions, minced
    • 2 cloves garlic, minced
    • 2 red peppers, seeded and cut into strips
    • 1/4 teaspoon curry powder
    • 235ml coconut milk
    • salt and pepper, to taste
    • 1 bunch fresh mint, minced

    Method
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Warm the vegetable oil in a wok or large saucepan over a high heat. Add the aubergine and cook and stir for 2 to 3 minutes. Transfer to a plate lined with kitchen paper to drain.
    2. In the meantime, add the onion and garlic to the same pan followed by the peppers and cook for 3 minutes. Add the curry powder and coconut milk then season and bring to a simmer.
    3. Return the aubergine to the wok or pan, increase the heat to high and bring to the boil, stirring continuously for 3 minutes. When ready to serve, sprinkle with fresh mint and serve over rice or noodles.

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