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+ servings

Eggplant Sweet Potato Coconut Curry

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 4 portions

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 light
  • 1/2 cup Vegetable Broth low sodium
  • 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.
Estimated Cost Per Serving:
Nutrition Facts
Eggplant Sweet Potato Coconut Curry
Per
 
365 g
Calories
370
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
6
g
38
%
Carbohydrates
 
35
g
12
%
Fibre
 
7
g
29
%
Sugars
 
9
g
10
%
Protein
 
6
g
12
%
Sodium
 
285
mg
12
%
Vitamin A
 
12000
IU
240
%
Vitamin C
 
16.5
mg
20
%
Calcium
 
80
mg
8
%
Iron
 
4.5
mg
25
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe developed by Emily Richards