Sweet and spicy curry with eggplant and peas – Vegan

Hey there, foodies! Are you ready to dive into a dish that’s as fun to make as it is to eat? Introducing this sweet and spicy curry with eggplant and peas – a vegan masterpiece that’s bursting with flavours and super easy to whip up!

Imagine this: tender eggplant cubes soaking up a creamy, spicy, and slightly sweet coconut curry sauce, mingling with vibrant green peas. It’s like a party in your mouth, and everyone’s invited! This dish is perfect for those busy weeknights when you want something delicious without spending hours in the kitchen.

Ingredients: (For 4 servings)

• one large pointy pepper
• 250 g peas
• 800 ml coconut milk
• 2 medium-small eggplants or one large one
• one zucchini
• 3 carrots
• 500-600 g broccoli
• 100 g red curry paste
• a heaped tablespoon of curry powder
• a heaped tablespoon of turmeric
• a few fresh basil stalks
• a handful of fresh coriander
• a little olive oil
• salt + pepper
• 2 tablespoons cornstarch

Preparation:

Begin by washing and chopping the vegetables as shown in the picture above. Heat oil in a large wok, and once it’s hot, add the curry paste and fry for approximately one minute. Next, add the carrots and sauté for 1-2 minutes. Then, add the pepper and cook for another minute. After that, add the peas and cook for 2-3 minutes. Finally, add the broccoli to the wok.

Cook for 2-3 minutes, stirring now and then, then add the eggplant, zucchini, turmeric, curry powder, and coconut milk. Stir everything together, cover, and simmer over medium heat for about 25 minutes, or until the vegetables are tender. Next, stir in the cornstarch until fully combined, let it boil for a few more minutes, then remove from the heat. Finally, add the washed basil leaves and gently mix them in.

Take the dish off the heat and garnish with finely chopped coriander and pepper. Add salt to taste. You can serve it as is or accompanied by rice

If you try the recipe, let me know how you liked it! 😊

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