Easy Vegan Eggplant Curry - cooking recipe

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

Preparation

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.