Unbelievably easy vegan eggplant curry recipe.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Note:

Use full-fat coconut milk for the most creamy and flavorful results.

Nutrition Facts

419 calories; protein 9.8g 20% DV; carbohydrates 35.6g 12% DV; fat 31.6g 49% DV; cholesterol 0mg; sodium 392.5mg 16% DV. Full Nutrition
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