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Ingredients45 m servings 419 cals
Original recipe yields 6 servings
- 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.
- Cook's Note:
- Use full-fat coconut milk for the most creamy and flavorful results.
Per Serving: 419 calories; 31.6 g fat; 35.6 g carbohydrates; 9.8 g protein; 0 mg cholesterol; 392 mg sodium. Full nutrition