Ingredients
- 3 Asian Eggplants or small eggplants
- 1 Onions chopped
- 6 tbsp Canola Oil divided
- 1 bunch Green Onions chopped
- 1 stalk Celery chopped
- 2 Red Thai Chilies
- 1 tbsp Curry Powder
- 3 tbsp Tomato Paste
- 1 can Coconut Milk
- 1/2 cup Vegetable Broth
- 1 large Sweet Potato peeled and chopped
- 1/4 cup Fresh Cilantro coarsely chopped
- Cooked Rice
Instructions
- 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.
Nutrition Facts
Eggplant Sweet Potato Coconut Curry
Serving Size
365 g
Amount per Serving
Calories
480
% Daily Value*
Fat
38
g
58
%
Saturated Fat
18
g
113
%
Sodium
300
mg
13
%
Carbohydrates
35
g
12
%
Fiber
7
g
29
%
Sugar
9
g
10
%
Protein
6
g
12
%
Vitamin A
12000
IU
240
%
Vitamin C
16.5
mg
20
%
Calcium
80
mg
8
%
Iron
4.5
mg
25
%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes
Recipe developed by Emily Richards
