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Eggplant Sweet Potato Coconut Curry

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

Recipe overview

Eggplant Sweet Potato Coconut Curry
Developed by Emily Richards (PH Ec.)
4 servings
50 minutes
(prep: 20 mins / cook: 30 mins)
  • Calories  480
  • Carbs  35 g
  • Sugar  9 g
  • Fibre  7 g

Time Required
50 mins

Carbohydrate-rich food

Carbohydrates
35 g/serving

Vegetarian

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

Nutritional Info

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