Spicy Eggplant and Green Bean Curry
Dive into the bold flavors of this Spicy Eggplant and Green Bean Curry, a vibrant vegan dish that's as comforting as it is nutritious. Tender cubes of eggplant and crisp green beans are simmered in a richly spiced coconut milk and tomato-based sauce, brimming with aromatic ingredients like ginger, garlic, and turmeric. Toasted curry powder and red chili flakes provide a tantalizing heat, perfectly balanced by the creaminess of coconut milk and a refreshing splash of lime juice. Ready in just 45 minutes and perfect for weeknights or entertaining, this crowd-pleaser pairs beautifully with steamed rice or warm naan bread. Garnished with fresh cilantro for an herby finish, it’s a feast of colors, textures, and flavors that will delight any curry lover.
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Recipe Information
Ingredients
- 2 pieces eggplant (medium-sized)
- 300 grams green beans
- 2 tablespoons coconut oil
- 1 piece yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon red chili flakes
- 400 grams canned diced tomatoes
- 400 milliliters coconut milk
- 100 milliliters water
- 2 tablespoons fresh cilantro, chopped
- 1 piece lime, juiced
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Wash the eggplants and green beans. Cut the eggplants into bite-sized cubes and trim the ends of the green beans, cutting longer beans in half.
Heat the coconut oil in a large pan or skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and ginger to the pan. Cook for another 1-2 minutes until fragrant.
Stir in the curry powder, ground cumin, ground coriander, turmeric powder, and red chili flakes. Toast the spices for 30 seconds to release their aroma.
Add the diced eggplant pieces to the pan. Cook for 5-7 minutes, stirring occasionally, until the eggplant begins to soften and absorb the spices.
Add the green beans, canned diced tomatoes, coconut milk, and water. Stir well to ensure everything is combined.
Season with salt and black pepper. Bring the mixture to a gentle simmer. Cover the pan and cook for 10-12 minutes, stirring occasionally, until the vegetables are tender and the sauce thickens slightly.
Remove the lid and stir in the lime juice. Taste the curry and adjust the seasoning as needed.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice, naan, or your favorite side dish. Enjoy your Spicy Eggplant and Green Bean Curry!
Nutrition Facts
Calories |
208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 15.7 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 655 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
