How to Make Creamy coconut curry with sausage and eggplant

Creamy coconut curry with sausage and eggplant. As for the spices I kept it simple with curry powder* and a pinch of cayenne. But you could also just add a dried red chili for a similar effect. Flavorful Vegan Eggplant curry made by simmering sauteed brinjal in a gravy made with coconut milk and flavored with a mix of spices.

Light coconut milk works, it simply won't be as creamy. Coconut Chicken Curry made with a rich coconut creamy sauce, chicken, potatoes, eggplant and topped with fresh basil and freshly squeezed lime juice. I chose to add some Thai eggplants (those cute little green things in the photo), potatoes, chicken (obviously) and opted for a basil finish to give it. You can cook Creamy coconut curry with sausage and eggplant using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Creamy coconut curry with sausage and eggplant

1. 1/2 lb of bulk sausage.
2. 1 large of eggplant, aubergine.
3. 14 oz of coconut milk.
4. 1 large of onion, chopped.
5. 1 tbsp of tomato paste.
6. 1/2 tsp of curry powder.
7. 1/4 tsp of salt.
8. 1/4 tsp of ground black pepper.
9. 1 tsp of minced garlic.
10. 1 stick of butter.

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Creamy coconut curry with sausage and eggplant instructions

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. Then fry till brown. Add to sausage for later..
3. To the same pan add the other half of butter. When melted add chopped onions. Sauté till soft add sausage and eggplant..
4. Add milk, and tomato paste. Simmer till it thickens. Let rest 5 minutes serve hope you enjoy!.

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