Eggplant Sweet Potato Coconut Curry

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Votes: 2
Rating: 4.5
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Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
This moist and creamy curry can be enjoyed full of vegetables over your favourite steamed rice and is a mild introduction for a family meal. If you want to kick up the spice in this curry simply slice the Thai chilies before putting them into the curry.



  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.
Nutrition Facts
Eggplant Sweet Potato Coconut Curry
Amount Per Serving (365g)
Calories 480 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 18g 90%
Cholesterol 0mg 0%
Sodium 300mg 13%
Total Carbohydrates 35g 12%
Dietary Fiber 7g 28%
Sugars 9g
Protein 6g 12%
Vitamin A 240%
Vitamin C 20%
Calcium 8%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe developed by Emily Richards

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