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.
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.