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Indian sweet potato and eggplant curry with turmeric and coconutmilk
4 from 3 votes

Indian sweet potato and eggplant curry with turmeric and coconutmilk

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.

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

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

    Cup of Yum
  1. 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.
  2. Press the garlic and add.
  3. Grate the ginger and turmeric and add.
  4. Bake until the eggplant turns a bit softer. Then add the coconut milk, ground turmeric and masala.
  5. Peel and dice the sweet potato and add.
  6. Let it simmer for half an hour. Ocasionaly stir and add extra water if needed.
  7. Top with the fresh cilantro.

Nutrition Information

Calories 674kcal (34%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 674

% Daily Value*

Calories 674kcal 34%

* Percent Daily Values are based on a 2,000 calorie diet.