Recipes in the world of Flavilo

Eggplant curry with sweet potatoes served

Eggplant Curry with Sweet Potatoes

Eggplant curry with sweet potatoes is a classic Indian-inspired dish distinguished by the silky texture of coconut milk and the intense flavors of spices. This dish is a great choice if you want something simple but still nutritious. The sweet potato and eggplant harmonize perfectly in the curry base, guaranteed to enchant everyone at the table.

Prep Time 15 min
Preparation 30 min
Total 45 min
360 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 400 g Eggplant
⭕ 300 g Sweet Potato
⭕ 400 ml Coconut Milk
⭕ 1 Onion
⭕ 3 cloves Garlic
⭕ 10 g Ginger
⭕ 2 tbsp Tomato Paste
⭕ 1 tsp Turmeric
⭕ 1 tsp Garam Masala
⭕ 1 tsp Ground Coriander
⭕ 0.5 tsp Chili Flakes
⭕ 2 tbsp Olive Oil
⭕ 2 tbsp Fresh Coriander
⭕ 1 tsp Salt

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    Preparation Steps

    1

    Wash the eggplant and sweet potatoes. Dice the eggplant and cut the sweet potatoes into smaller pieces. Sprinkle with a little salt and set aside for 10 minutes.

    2

    Heat the olive oil in a large skillet. Sauté the eggplant for 5-7 minutes, until golden brown. Set aside.

    3

    In the same skillet, sauté the finely chopped onion, grated ginger, and minced garlic for 3-4 minutes.

    4

    Add the turmeric, garam masala, coriander, and chili flakes. Stir well and sauté for 1 minute, until the spices are fragrant.

    5

    Add the tomato paste and cook for another 2 minutes. Pour in the coconut milk and stir until smooth.

    6

    Return the eggplant to the skillet, and add the sweet potatoes. Simmer over low heat for 15-20 minutes, or until the sweet potatoes are tender and the flavors have melded.

    7

    Before serving, sprinkle with fresh coriander and serve with cooked rice or naan bread.