Delicious aubergines are gently cooked with peppers, spring onions and mint then simmered in coconut milk with curry spice. Best served over rice.
1 person made this
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
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Method Prep:5min › Cook:10min › Ready in:15min
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.
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.
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.