Best 2 Spicy Eggplant And Green Bean Curry Recipes
If you're looking for a spicy and flavorful dish that's packed with vegetables, look no further than spicy eggplant and green bean curry. This delectable dish combines the smokiness of roasted eggplant with the crisp-tenderness of green beans in a creamy, aromatic curry sauce. The heat level can be adjusted to your preference, making it a great option for those who enjoy a bit of spice as well as those who prefer a milder flavor. This vegetarian dish is not only delicious but also incredibly versatile, making it a perfect accompaniment to rice, roti, or even quinoa. So gather your ingredients and get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more.
Here are our top 2 tried and tested recipes!
SPICY EGGPLANT AND GREEN BEAN CURRY
Categories Vegetable Side Vegetarian Quick & Easy Eggplant Green Bean Potluck Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 11
Steps:
- Heat 4 tablespoons oil in large skillet over medium-high heat. Add garlic and ginger; stir 30 seconds. Add eggplant and green beans. Cook until almost tender, stirring often, about 10 minutes. Cover and cook until completely tender, about 3 minutes longer. Transfer vegetables to bowl.
- Add 1 tablespoon oil, lime peel, and curry paste to same skillet; stir 15 seconds. Add coconut milk; bring to boil, whisking until smooth. Return vegetables to skillet; toss until sauce thickens enough to coat vegetables, about 3 minutes. Season with salt. Mix in onions, cilantro, and mint.
SPICY EGGPLANT AND GREEN BEAN CURRY
A recipe I love based on one from the March 2007 issue of Bon Appetit magazine, in the Readers' Quick Recipes section, attributed to Nick Vidargas of Sacramento, California. The intro states, "This fresh and sophisticated dish would be a delicious vegetarian entree for two -- just add rice. Look for curry paste and coconut milk in the Asian foods section of the supermarket."
Provided by mersaydees
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet over medium-high heat, heat 4 tablespoons oil. Add garlic and ginger, stirring 30 seconds.
- Add eggplant and green beans. cook until almost tender, stirring often, about 10 minutes. Cover and cook until completely tender, about 3 minutes longer. Transfer vegetables to bowl.
- In same skillet, add 1 tablespoon oil, lime peel, and curry paste; stir 15 seconds.
- Add coconut milk; bring to boil, whisking until smooth.
- Return vegetables to skillet; saute until sauce thickens enough to coat vegetables, about 3 minutes.
- Season with salt.
- Toss in onions, cilantro, and mint.
Nutrition Facts : Calories 317.4, Fat 29.5, SaturatedFat 13, Sodium 16.9, Carbohydrate 14.4, Fiber 6, Sugar 4.9, Protein 3.9
Tips:
- To save time, use pre-cut eggplant and green beans. You can also use frozen vegetables, just be sure to thaw them before cooking.
- If you don't have curry powder, you can make your own by combining ground cumin, coriander, turmeric, and red chili powder.
- Adjust the amount of chili powder to your taste. If you like it spicy, add more. If you prefer a milder curry, use less.
- Serve the curry with rice, naan, or your favorite bread.
Conclusion:
This spicy eggplant and green bean curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. So next time you are looking for a new and exciting curry recipe, give this one a try. You won't be disappointed!
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