Eggplant sweet potato curry is a gorgeous dish and a flavorful way to enjoy your veggies.
Course: Main Course
Keyword: curry, eggplant, rice, sweet potato
Ingredients
1tablespooncanola or vegetable oil
1medium-sized yellow onionminced
4-6clovesgarlicminced
1teaspooncurry powder
1rounded teaspoon cumin
1/2teaspoonturmeric
1/2teaspooncayenne pepper
1eggplant
2medium-sized sweet potatoes
13.5ouncesunsweetened coconut milkI used the light kind
3teaspoonsHarissa sauce
salt to taste
1cupuncooked long-grain rice
Instructions
Prepare the eggplant and sweet potatoes by cubing each into about 1/2-inch cubes. There's no need to peel the eggplant, but do peel the sweet potatoes.
Heat the oil over medium heat in a deep pan with a lid or Dutch oven and add the onion. Saute until the onions are soft and add the garlic and saute for a couple minutes until it just starts to smell really good.
Add the cumin, turmeric, and cayenne pepper and stir. Let it cook in the pan for about two minutes to roast the spices a bit.
Add in the eggplant, sweet potatoes, coconut milk and Harissa sauce and stir well.
Put the lid onto the pan and let the mixture simmer for about 10 minutes. Stir again and test the doneness of the sweet potatoes. Keep simmering with the lid on, checking periodically, until the sweet potatoes are fork tender.
While the curry is simmering, cook the rice according to package instructions.
Once the sweet potatoes are done, add salt to taste and serve the curry over top of the rice.