Indian sweet potato and eggplant curry with turmeric and coconutmilk

Name: Indian sweet potato and eggplant curry with turmeric and coconutmilk
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 large eggplant; ½ can coconut milk; 3 cups sweet potato; 1 cup MM broth; 4 cloves garlic; or or water; 1 tbsp fresh ginger; 1 tbsp fresh turmeric; 2 teaspoons garam masala; 1 tsp ground turmeric; 1 tsp chili flakes; 1 can coconut milk; + + water; 2 handsful fresh cilantro

User Reviews

4.0

3 reviews

Good

Prep Time
30 mins
Total Time
30 mins
Servings
2 servings
Calories
674 kcal
Course
Dinner
Cuisine
Asian, Indian

Indian sweet potato and eggplant curry with turmeric and coconutmilk

Iris Warren

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Easy to make, colourful curry that combines sweet potato with creamy coconut milk. Tender chunks of eggplant soak up a rich, golden sauce, infused with warming spices like turmeric, ginger, and garam masala.

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Ingredients

Servings

1 large eggplant or two to three smaller
½ can coconut milk (6,5/7 oz or 200 ml)
3 cups sweet potato peeled and cubed (450 grams)
1 cup MM broth
4 cloves garlic
or or water
1 tbsp fresh ginger
1 tbsp fresh turmeric
2 teaspoons garam masala
1 tsp ground turmeric
1 tsp chili flakes
1 can coconut milk (13,5 oz or 400 ml)
+ + water
2 handsful fresh cilantro or parsley

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Instructions

Wash and dice the eggplant. Heat up the pan, add the coconut oil and bake the eggplant pieces until they have browned on all sides.
Press the garlic and add.
Grate the ginger and turmeric and add.
Bake until the eggplant turns a bit softer. Then add the coconut milk, ground turmeric and masala.
Peel and dice the sweet potato and add.
Let it simmer for half an hour. Ocasionaly stir and add extra water if needed.
Top with the fresh cilantro.