Creamy coconut curry with sausage and eggplant Recipe

Name: Creamy coconut curry with sausage and eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb bulk sausage; 1 large eggplant, aubergine; 14 oz coconut milk; 1 large onion, chopped; 1 tbsp tomato paste; 1/2 tsp curry powder; 1/4 tsp salt; 1/4 tsp ground black pepper; 1 tsp minced garlic; 1 stick butter

Servings: persons

1/2 lb bulk sausage
1 large eggplant, aubergine
14 oz coconut milk
1 large onion, chopped
1 tbsp tomato paste
1/2 tsp curry powder
1/4 tsp salt
1/4 tsp ground black pepper
1 tsp minced garlic
1 stick butter

1
Peel and cube the eggplant
2
Brown the sausage, set aside add half of stick of butter to pan add eggplant, garlic, pepper, salt and curry powder.
3
Then fry till brown.
4
Add to sausage for later.
5
To the same pan add the other half of butter.
6
When melted add chopped onions.
7
Saute till soft add sausage and eggplant.
8
Add milk, and tomato paste.
9
Simmer till it thickens.
10
Let rest 5 minutes serve hope you enjoy!

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 lb bulk sausage, 1 large eggplant, aubergine, 14 oz coconut milk, 1 large onion, chopped, and more.

Yes, Creamy coconut curry with sausage and eggplant falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy coconut curry with sausage and eggplant

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