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    You are in: Home / Indian / Spicy Eggplant and Green Bean Curry Recipe
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    Spicy Eggplant and Green Bean Curry

    Spicy Eggplant and Green Bean Curry. Photo by Maryland Jim

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    mersaydees's Note:

    A recipe I love based on one from the March 2007 issue of Bon Appetit magazine, in the Readers' Quick Recipes section, attributed to Nick Vidargas of Sacramento, California. The intro states, "This fresh and sophisticated dish would be a delicious vegetarian entree for two -- just add rice. Look for curry paste and coconut milk in the Asian foods section of the supermarket."

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    Units: US | Metric


    1. 1
      In large skillet over medium-high heat, heat 4 tablespoons oil. Add garlic and ginger, stirring 30 seconds.
    2. 2
      Add eggplant and green beans. cook until almost tender, stirring often, about 10 minutes. Cover and cook until completely tender, about 3 minutes longer. Transfer vegetables to bowl.
    3. 3
      In same skillet, add 1 tablespoon oil, lime peel, and curry paste; stir 15 seconds.
    4. 4
      Add coconut milk; bring to boil, whisking until smooth.
    5. 5
      Return vegetables to skillet; saute until sauce thickens enough to coat vegetables, about 3 minutes.
    6. 6
      Season with salt.
    7. 7
      Toss in onions, cilantro, and mint.

    Ratings & Reviews:

    • on November 18, 2009


      I was a bit skeptical of such a quick thai curry, but it was really good. I've never used eggplant as a quick veg either, thought it might be bitter or tough without the soaking and what have you beforehand. It wasn't at all - I sauteed it quite well, maybe a bit longer than 10 mins so it browned up - I thought the texture was great and so did my dinner guest. I agree with Prose, a little tofu would be a great addition to this. Thanks Mersay! Made for Veg Swap 16 - Nov09

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    • on April 05, 2009


      This is a fantastic combination of flavors and textures. I love that the eggplant is nice and tender while the green beans are crisp and not overcooked. My only complaint is that I doubled the curry paste and still didn't think it was spicy. I sprinkled it with crushed red pepper before serving. Next time I will probably add some fresh spicy green peppers. I also might add some thinly sliced tofu next time for protein. Reviewed for Veg Swap, April 2009.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2012


      It was fine, but not that good that I will make it again. I'm a vegetarian and adore vegetables and interesting spices. As written this was flat and not at all spicey. I TRIPLED the green curry paste, increased the onions and added powdered garlic, in addition to the 4 cloves of garlic. The lime flavor was predominant. Maybe less lime zest would help. I served it with Indian cumcumber salad [172618].

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    Read All Reviews (4)


    Nutritional Facts for Spicy Eggplant and Green Bean Curry

    Serving Size: 1 (176 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 317.4
    Calories from Fat 265
    Total Fat 29.4 g
    Saturated Fat 12.9 g
    Cholesterol 0.0 mg
    Sodium 16.8 mg
    Total Carbohydrate 14.4 g
    Dietary Fiber 6.0 g
    Sugars 4.8 g
    Protein 3.8 g

    The following items or measurements are not included:

    lime zest

    green curry paste

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