Eggplant Sweet Potato Coconut Curry
Nov 23, 2015
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.
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.
Notes
Recipe developed by Emily Richards
Nutrition
Serving: 365gCalories: 480kcalCarbohydrates: 35gProtein: 6gFat: 38gSaturated Fat: 18gSodium: 300mgFiber: 7gSugar: 9gVitamin A: 12000IUVitamin C: 16.5mgCalcium: 80mgIron: 4.5mg
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