Eggplant & Green Bean Curry
Recipe: #17673
March 03, 2015
Categories: Curries, Side Dishes, Eggplant, Asian, Gluten-Free, Kosher, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy, Vegetarian Dinner, Vegan Dinner, more
"Recipe source: Bon Appetit (March 2007)"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (160.5 g)
- Calories 318.2
- Total Fat - 31.5 g
- Saturated Fat - 15.1 g
- Cholesterol - 0 mg
- Sodium - 15.3 mg
- Total Carbohydrate - 10.8 g
- Dietary Fiber - 3.7 g
- Sugars - 4.4 g
- Protein - 2.9 g
- Calcium - 49.1 mg
- Iron - 2 mg
- Vitamin C - 15.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a skillet over medium-high heat heat 4 tablespoons oil and then add the garlic and ginger,stirring for 30 seconds or so.
Step 2
Add eggplant and green beans, cooking until tender (10 minutes) and then cover and cook another 3-5 minutes longer. Transfer vegetables to a bowl.
Step 3
Add 1 tablespoon oil to skillet along with the lime peel and curry paste, stir for 15 seconds. Stir in coconut milk and bring to a boil, whisking until smooth.
Step 4
Return vegetables to skillet, toss and cook until heated (3-5 minutes). Transfer to serving dish.
Step 5
Season with salt; mix in onions, cilantro and mint.
Tips
No special items needed.
0 Reviews
You'll Also Love
