Step 1

Start with heating a bit of oil or vegetable broth. Then add onions, garlic, bell pepper, and eggplant, and fry for around 2 minutes.

Step 2

Now it is time to give the coconut milk and yellow curry paste into the mix, and season with salt and pepper (also the optional smoked paprika and cumin).

Step 3

Finally put a lid on the pot, stir occasionally and cook for around 15 minutes. Eggplant should be done, but not mushy at this point. Serve in bowls or over rice on plates.