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🍛 Szechuan Vegetable Curry

200 kcal · 35 min · 4 servings

Ingredients

• 150 g Eggplant
• 150 g Zucchini
• 2 EL Chili Paste
• 200 ml Coconut Milk
• 1 TL, gerieben Ginger
• 2 Zehen Garlic
• 2 EL Soy Sauce
• 2 Spring Onions

Instructions

1. 1. Cut eggplant and zucchini into cubes.
2. 2. In a pan, sauté ginger and garlic.
3. 3. Add eggplant and zucchini and sauté for 5 minutes.
4. 4. Add chili paste and coconut milk, stir well and simmer for 10 minutes.
5. 5. Season with soy sauce and garnish with spring onions.

Nutrition per serving

• kcal: 200
• Protein: 4 g · Fett/Fat: 12 g · Carbs: 24 g