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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large skillet over medium-high heat, heat 4 tablespoons oil. Add garlic and ginger, stirring 30 seconds. | 2. 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. | 3. In same skillet, add 1 tablespoon oil, lime peel, and curry paste; stir 15 seconds. | 4. Add coconut milk; bring to boil, whisking until smooth. | 5. Return vegetables to skillet; saute until sauce thickens enough to coat vegetables, about 3 minutes. | 6. Season with salt. | 7. Toss in onions, cilantro, and mint. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	5	tablespoons	divided	586.16	0.0	0.0	68.0
garlic clove	4		chopped	-	-	-	-
ginger	1	tablespoon	choppped peeled	4.8	1.0662	0.1092	0.045
eggplant	1		peeled cut	-	-	-	-
green bean	8	ounces	trimmed cut	70.3067	15.8077	4.1504	0.499
lime zest	1	tablespoon		-	-	-	-
green curry paste	1	teaspoon		-	-	-	-
coconut milk	1	cup	canned unsweetened	552.0	13.296	5.496	57.216
green onion	3		chopped	57.51	12.2262	2.0661	1.0011
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
mint	2	tablespoons	chopped	5.016	0.9587	0.3751	0.0832

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.