Graffiti Eggplant and Red Pepper Coconut Curry

Name: Graffiti Eggplant and Red Pepper Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Canola Oil; 1 whole Onion, Chopped; 1 Tablespoon Curry Powder; 1 Tablespoon Fresh Ginger, Minced; 1 whole Red Bell Pepper, Thinly Sliced; 1 whole Graffiti Eggplant, Cut In Half Lengthwise And Sliced; 1 whole Dried Red Chili, Seeds Removed; 3/4 cups Vegetable Stock; 6 ounces, fluid Coconut Milk; 1/4 cups Thai Basil, Torn Into Pieces; Sea Salt, to taste; Cooked Quinoa, For Serving; 1 whole Lime, Quartered

Servings: persons

1 Tablespoon Canola Oil
1 whole Onion, Chopped
1 Tablespoon Curry Powder
1 Tablespoon Fresh Ginger, Minced
1 whole Red Bell Pepper, Thinly Sliced
1 whole Graffiti Eggplant, Cut In Half Lengthwise And Sliced
1 whole Dried Red Chili, Seeds Removed
3/4 cups Vegetable Stock
6 ounces, fluid Coconut Milk
1/4 cups Thai Basil, Torn Into Pieces
Sea Salt, to taste
Cooked Quinoa, For Serving
1 whole Lime, Quartered

1
Heat canola oil over medium heat in a large saucepan.
2
Add onion, curry powder and ginger and cook until onion begins to soften.
3
Add the red pepper and saute for two minutes, then add the eggplant and dried red chili.
4
Deglaze the pan with the vegetable stock to remove any brown bits.
5
Add the coconut milk and reduce heat to low.
6
Cover and cook on low until the eggplant is tender, about 10 minutes.
7
At the last minute, add the Thai basil and season with sea salt.
8
Serve over quinoa or rice.
9
Garnish with lime quarters.

100

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Tablespoon Canola Oil, 1 whole Onion, Chopped, 1 Tablespoon Curry Powder, 1 Tablespoon Fresh Ginger, Minced, and more.

Yes, Graffiti Eggplant and Red Pepper Coconut Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!