Indian sweet potato and eggplant curry with turmeric and coconutmilk
User Reviews
4
3 reviews
Good
Indian sweet potato and eggplant curry with turmeric and coconutmilk
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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
- 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 broth MM brand
- 4 cloves garlic
- or or water
- 1 tbsp ginger fresh
- 1 tbsp Turmeric fresh
- 2 teaspoons garam masala
- 1 tsp Turmeric ground
- 1 tsp chili flakes
- 1 can coconut milk (13,5 oz or 400 ml)
- + + water
- 2 handsful cilantro or parsley, fresh
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.
Nutrition Information
Show Details
Calories
674kcal
(34%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 674 kcal
% Daily Value*
| Calories | 674kcal | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
3 reviews
Good
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