Mouthwatering Vegan: Eggplant, Chickpea, Potato and Coconut Curry

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Christy Morgan (The Blissful Chef) shares a new vegan cookbook with you and makes a delicious eggplant curry from the Mouthwatering Vegan cookbook!

For the recipe visit: http://blissfulandfit.com/2013/09/review-mouthwatering-vegan-and-eggplant-potato-chickpea-curry/

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Comments

Blissful and Fit Christy says:

Awesome!! I love how those combination of spices smell 🙂

Blissful and Fit Christy says:

Thank you! I would love to do some videos with you guys!!

Blissful and Fit Christy says:

That's a great idea. I'm sure this recipe would be great with the low fat coconut milk too!

Blissful and Fit Christy says:

That's a really good idea to use lentils! They lend themselves to ethnic food so well anyways. And thanks for ordering Blissful Bites! Let me know if you have any questions!

Chi-anna Nycole says:

I love the book, but her use of faux meats is just RIDICULOUS! I can excuse the excess oil fat and sugar (just leave it out) but you really have to get creative with subbing the faux meats. I've been using lentils and farro instead (some like lentils and nuts, i didn't care for that), so far so good. BTW, I just order you book, can't wait to get my hands on it!

Heatherton B says:

Made this last night after viewing the video. It was delicious and the house smelled awesome!

Jess Gutierrez says:

Just a little trick I use to lower the fat even more: I do half reduced fat coconut milk half or all other milk (I use west soy-no added stuff to it) and then add coconut extract. Totally not as decadent though.

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