Eggplant sweet potato coconut curry dish
Flavours of the World

Eggplant sweet potato coconut curry

This Asian blend of sweet and savoury pairs perfectly with hearty, wholesome vegetables – even meat lovers will drool.

Vegetarian 
Carb Smart

EGGPLANT SWEET POTATO COCONUT CURRY.jpg

 

Developed by Emily Richards (PH Ec.) 

4 servings 
50 minutes (prep: 20 mins / cook: 30 mins) 

3 (2010 ratings)
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Time required

35 mins

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Carbohydrates

35 g/serving

Ingredients

  • 3 Asian eggplants or small eggplants (about 12 oz/375 g)
  • 1 onion, chopped
  • 6 tbsp (90 mL) canola oil, divided
  • 1 bunch green onions, chopped
  • 1 stalk celery, chopped
  • 2 red Thai chilies
  • 1 tbsp (15 mL) curry powder
  • 3 tbsp (45 mL) tomato paste
  • 1 can (400 mL) coconut milk
  • ½ cup (125 mL) vegetable broth
  • 1 large sweet potato (about 12 oz/375 g), peeled and chopped
  • ¼ cup (60 mL) coarsely chopped fresh cilantro
  • Cooked rice

 

  • Calories 480
  • Carbs 35 g
  • Sugar 9 g
  • Fibre 7 g

Directions

  1. Chop eggplants into 1 inch (2.5 cm) pieces; set aside.
  2. In a large nonstick skillet heat 5 tbsp (75 mL) of the oil over medium high heat. Brown eggplant and onion for about 8 minutes and remove to bowl.
  3. Return skillet to medium heat and add remaining oil. Cook green onions, celery, chilies and curry powder for 2 minutes. Stir in tomato paste until coated. Add sweet potato, coconut milk and vegetable broth; bring to a boil. Reduce heat; cover and simmer gently for 10 minutes. Stir in eggplant; cover and cook for 10 minutes or until sweet potato is very tender. Sprinkle with cilantro and spoon over rice to serve.

Per serving (365 g)

  • Calories 480
  • Protein 6 g
  • Total fat 38 g
    • Saturated fat 18 g
    • Cholesterol 0 mg
  • Carbohydrates 35 g
    • Fibre 7 g
    • Sugars 9 g
    • Added sugars 0 g
  • Sodium 300 mg

© 2022 Heart and Stroke Foundation of Canada. Reproduced with permission from the Heart and Stroke Foundation.

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