VegetarianLunchIndo-Chinese
Spicy Eggplant and Capsicum Curry
Spicy Eggplant and Capsicum Curry is a vegetarian lunch from Indo-Chinese cuisine. It is made with eggplant, bell pepper and tomato. This recipe serves 4 and takes about 45 min. One serving has about 200 kcal, 6 g protein, 25 g carbs and 8 g fat.
Did you know? A fiery veg curry with eggplant and capsicum. Eggplant is a berry! Roast veggies for smokiness. Vegan and gluten-free. Best with rice or roti.
Updated · nutrition is an estimate per serving
- Diet
- Vegetarian
- Course
- Lunch
- Cuisine
- Indo-Chinese
- Calories
- 200 kcal
- Protein
- 6 g
- Style
- Indulgent
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Level
- Easy
Ingredients (serves 4)
- 400 g eggplant
- 2 bell pepper
- 2 tomato
- 1 onion
- 4 garlic
- 1 tbsp ginger
- 2 green chilli
- 1 tbsp soy sauce
- 1 tbsp red chilli sauce
- 1 tsp vinegar
- 1 tsp cornflour
- 2 tbsp water
- 4 tbsp oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 spring onion (optional)
Contains: gluten and soy.
