Eggplant & Green Bean Curry
Created by ellie on March 3, 2015
- Servings: 5
- Prep Time: 10m
- Cook Time: 15m
- Recipe #17673
Ingredients
- 5 tablespoons oil (vegetable oil, divided)
- 4 garlic cloves, chopped
- 1 tablespoon chopped fresh ginger
- 1 (14 to 16 ounces) eggplant (peeled and cut into 2 inch sticks)
- 8 ounces green string beans (trimmed and cut into 2 inch pieces)
- 1 tablespoon grated lime peel
- 1 teaspoon Thai curry paste (green)
- 1 cup coconut milk (canned unsweetened)
- 3 chopped green onions
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh mint
How to Make
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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.
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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.
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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.
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Step 4: Return vegetables to skillet, toss and cook until heated (3-5 minutes). Transfer to serving dish.
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Step 5: Season with salt; mix in onions, cilantro and mint.
Nutritional Facts
- 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