Spicy Coconut-Pumpkin-Eggplant Curry
An easy 30-minute meal that is low in calories and packed with flavor and health-promoting nutrients.
Servings: 2
Calories: 236kcal
Ingredients
For the curry paste
- 1 cup onion chopped
- 1/2 cup tomato chopped
- 3 clove garlic minced
- 1-2 Thai chili pepper deseeded and chopped, or less if you don’t like it too spicy
- 1/2 cup Thai basil chopped
- 1/4 cup fresh mint leaves chopped
- 1/2 apple chopped
- 3/4 cup unsweetened coconut milk
- 1 lime or lemon juice only (use less if using lemon)
For the vegetable curry
- 2.5 cups butternut/pumpkin cubed
- 1 eggplant cubed
- 1 cup tomato cubed
- 1/2 cup Thai basil
- 1 tsp curry powder
- 1 inch cinnamon stick
- sea salt to taste
- black pepper to taste
Instructions
To make the curry paste
- Add all ingredients to a blender or food processor and process until smooth.
To make the vegetable curry
- Heat coconut oil in a large pan or wok at high heat. Fry curry powder and cinnamon stick for a few seconds. Add curry paste and cook for another 1 to 2 minutes at high heat.
- Reduce heat to medium-low and add pumpkin and eggplant cubes. Cook for 15 minutes. Stir regularly.
- Last 5 minutes add tomato cubes.
- At the very end, add ½ handful Thai Basil, and salt and pepper to taste.
- Stir well, and remove from heat.