Easy Vegan Eggplant Curry

This simple vegan eggplant curry recipe, with coconut milk, canned tomatoes, and frozen vegetables, makes a quick and easy dish without much fuss.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 419 Calories

Ingredients

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

Recipe Instructions

Step 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.