Best 6 Vegan Eggplant Curry With Fresh Mint Recipes
Are you looking for a delectable and hearty plant-based dish bursting with flavors? Look no further than this vegan eggplant curry with fresh mint, a culinary delight that will tantalize your taste buds and satisfy your craving for a wholesome and satisfying meal. This aromatic dish combines the rich, smoky flavor of tender eggplant with a vibrant and flavorful curry sauce, elevated by the refreshing burst of mint. Whether you're a seasoned vegan cook or a novice in the kitchen, let us guide you through the process of creating this remarkable dish, ensuring a culinary journey filled with delight and nourishment.
Check out the recipes below so you can choose the best recipe for yourself!
EGGPLANT CURRY RECIPE
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
Categories Main Course
Time 1h
Number Of Ingredients 18
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
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
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
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
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
Unbelievably easy vegan eggplant curry recipe.
Provided by scar
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 6
Number Of Ingredients 8
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
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
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
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
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
Tips:
- Select the Right Eggplant: Choose eggplants that are firm, smooth, and have a deep purple color. Avoid eggplants that are bruised or have blemishes.
- Cut the Eggplant Properly: Cut the eggplant into 1-inch cubes. This will help them cook evenly and absorb the flavors of the curry.
- Soak the Eggplant: Soaking the eggplant in salted water for 30 minutes will help to remove any bitterness.
- Roast the Eggplant: Roasting the eggplant before adding it to the curry will give it a smoky, caramelized flavor.
- Use Fresh Ingredients: Fresh ingredients will give your curry the best flavor. If possible, use fresh mint, cilantro, and tomatoes.
- Don't Overcook the Eggplant: Eggplant can easily become mushy, so be careful not to overcook it. Cook it just until it is tender.
Conclusion:
This vegan eggplant curry is a delicious and healthy meal that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to please everyone at the table. Serve it with rice, naan, or your favorite flatbread for a complete meal. With its vibrant flavors and textures, this vegan eggplant curry is a culinary journey that will tantalize your taste buds and leave you feeling satisfied and nourished. So gather your ingredients, fire up the stove, and embark on a culinary adventure that celebrates the goodness of plant-based cooking.
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