afoona
Red Curry with Eggplant and Peppers
vegetables

Red Curry with Eggplant and Peppers

A vegan red curry with eggplant and peppers in coconut milk

⏱ 40 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona
🧀 Dairy🥬 Vegetarian
Versions:Original🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Heat the oil in a deep pot.
    ⚙ Pan-fryingStoveDeep pot for frying
  2. 2
    Add the ginger and curry paste and fry 1 minute, stirring.
    ⚙ Adding to the hot fat and fryingStove
    💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
  3. 3
    Add the eggplant and fry 3–4 minutes.
    ⚙ Adding to the hot fat and fryingStove
  4. 4
    Add the garlic and stir.
  5. 5
    Add the red pepper, green pepper, coconut milk, soy sauce and sugar and bring to a boil.
    Stove
  6. 6
    Turn down the heat and simmer 15 minutes, until the eggplants soften.
    ⚙ SimmeringStove
    💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
  7. 7
    Add the lemon juice and stir.
  8. 8
    Sprinkle the cilantro on top.
  9. 9
    Serve the stew with rice.
386calories
6 gprotein
17 gcarbs
32 gfat
● protein 7%● carbs 18%● fat 76%

Per serving (342 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (2) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Deep pot for frying · Also works: Electric deep fryer (None) · Wok (Less oil, less stable)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Vegetable stew

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