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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

    Average Rating:

    2 Total Reviews

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    • 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.

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    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 264
    83%
    Total Fat 29.4 g
    45%
    Saturated Fat 12.9 g
    64%
    Cholesterol 0.0 mg
    0%
    Sodium 16.8 mg
    0%
    Total Carbohydrate 14.5 g
    4%
    Dietary Fiber 6.4 g
    25%
    Sugars 3.8 g
    15%
    Protein 3.8 g
    7%

    The following items or measurements are not included:

    lime zest

    green curry paste

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