Best 2 Spicy Eggplant And Green Bean Curry Recipes

Tantalize your taste buds with a culinary journey to the heart of Indian cuisine with our collection of delectable eggplant and green bean curry recipes. Embark on a flavor-packed adventure as we present a symphony of dishes that capture the essence of this classic combination. From the vibrant and fiery "Spicy Eggplant and Green Bean Curry" to the aromatic and comforting "Coconut Milk Eggplant and Green Bean Curry," each recipe promises a unique taste experience that will leave you craving more. Discover the secrets of creating the perfect balance between heat and flavor as we guide you through the art of preparing this beloved dish. Whether you prefer a vegan or non-vegetarian option, our recipes cater to diverse dietary preferences, ensuring that everyone can savor the delights of eggplant and green bean curry. So, prepare to be captivated by the vibrant colors, tantalizing aromas, and exquisite flavors that await you in this culinary expedition.

Here are our top 2 tried and tested recipes!

SPICY EGGPLANT AND GREEN BEAN CURRY

Spicy Eggplant and Green Bean Curry image

Categories Vegetable Side Vegetarian Quick & Easy Eggplant Green Bean Potluck Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 11

Ingredients

5 tablespoons vegetable oil, divided
4 garlic cloves, chopped
1 tablespoon chopped peeled fresh ginger
1 (14- to 16-ounce) eggplant, peeled, cut into 2 x 1/2 x 1/2-inch sticks
8 ounces green beans, trimmed, cut into 2-inch pieces
1 tablespoon grated lime peel
1 teaspoon Thai green curry paste
1 cup canned unsweetened coconut milk
3 green onions, chopped
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint

Steps:

Heat 4 tablespoons oil in large skillet over medium-high heat. Add garlic and ginger; stir 30 seconds. 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.
Add 1 tablespoon oil, lime peel, and curry paste to same skillet; stir 15 seconds. Add coconut milk; bring to boil, whisking until smooth. Return vegetables to skillet; toss until sauce thickens enough to coat vegetables, about 3 minutes. Season with salt. Mix in onions, cilantro, and mint.

SPICY EGGPLANT AND GREEN BEAN CURRY

Spicy Eggplant and Green Bean Curry image

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."

Provided by mersaydees

Categories Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

5 tablespoons vegetable oil, divided
4 garlic cloves, chopped
1 tablespoon choppped peeled fresh ginger
1 eggplant, peeled, cut into 2x12x12-inch sticks (14 to 16 ounces)
8 ounces green beans, trimmed, cut into 2-inch pieces
1 tablespoon lime zest
1 teaspoon thai green curry paste
1 cup canned unsweetened coconut milk
3 green onions, chopped
1/4 cup fresh cilantro, chopped
2 tablespoons of fresh mint, chopped

Steps:

In large skillet over medium-high heat, heat 4 tablespoons oil. Add garlic and ginger, stirring 30 seconds.
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.
In same skillet, add 1 tablespoon oil, lime peel, and curry paste; stir 15 seconds.
Add coconut milk; bring to boil, whisking until smooth.
Return vegetables to skillet; saute until sauce thickens enough to coat vegetables, about 3 minutes.
Season with salt.
Toss in onions, cilantro, and mint.

Nutrition Facts : Calories 317.4, Fat 29.5, SaturatedFat 13, Sodium 16.9, Carbohydrate 14.4, Fiber 6, Sugar 4.9, Protein 3.9

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling later on.
Choose the Right Eggplant: Select firm, medium-sized eggplants with smooth, unblemished skin. Avoid eggplants that are too large or have blemishes, as these can be bitter.
Salt the Eggplant: Salting the eggplant before cooking helps to draw out the bitterness. Make sure to rinse the eggplant thoroughly after salting to remove any excess salt.
Cook the Eggplant Properly: Eggplant can be cooked in a variety of ways, including roasting, frying, and grilling. Be sure to cook the eggplant until it is tender but not mushy.
Use Fresh Spices: Fresh spices will give your curry the best flavor. If you don't have fresh spices on hand, you can use dried spices, but be sure to use less, as they are more concentrated.
Adjust the Heat Level: This recipe is for a medium-spicy curry. If you like your curry hotter, add more chili peppers or chili powder. If you prefer a milder curry, reduce the amount of chili peppers or chili powder.

Conclusion:

This spicy eggplant and green bean curry is a delicious and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, this curry is sure to please everyone at the table. Serve it with rice or naan bread for a complete meal.