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
Developed by Emily Richards (PH Ec.)
4 servings
50 minutes (prep: 20 mins / cook: 30 mins)
Time required
35 mins
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
- Chop eggplants into 1 inch (2.5 cm) pieces; set aside.
- 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.
- 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.
