Easy Vegan Eggplant Curry recipe

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Ingredients

2 medium eggplants, diced
2 (15 ounce) cans coconut milk
2 (15 ounce) cans crushed tomatoes
1 (16 ounce) package frozen peas and carrots
2 tablespoons hot pepper sauce
1 tablespoon curry powder
2 teaspoons paprika
2 teaspoons white sugar

Nutrition Info

419.4 calories
carbohydrate: 35.6 g
cholesterol: : -
fat: 31.6 g
fiber: 13.6 g
protein: 9.8 g
saturatedFat: 27 g
servingSize: -
sodium: 392.5 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine eggplants, coconut milk, tomatoes, peas and carrots, hot pepper sauce, curry powder, paprika, and sugar in a large saucepan over medium heat. Simmer until eggplant is tender and translucent, about 30 minutes. Serve hot or cold.

Recipe Yield

6 servings

Recipe Note

Unbelievably easy vegan eggplant curry recipe.

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