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Sweet Potato And Eggplant Curry Recipe

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SWEET POTATO AND EGGPLANT GREEN CURRY Allergy Cooking My Way
SWEET POTATO AND EGGPLANT GREEN CURRY Allergy Cooking My Way from allergycookingandcoping.com

Description

This sweet potato and eggplant curry recipe is a flavorful and healthy vegetarian dish that is perfect for a cozy night in or for serving to guests. The combination of sweet potatoes, eggplant, and spices creates a rich and satisfying dish that is sure to impress.

Prep Time

The prep time for this recipe is approximately 10-15 minutes.

Cook Time

The cook time for this recipe is approximately 30-40 minutes.

Ingredients

  • 1 large sweet potato, peeled and diced
  • 1 large eggplant, diced
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 tablespoon of grated ginger
  • 1 tablespoon of curry powder
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 can of chopped tomatoes
  • 1 can of chickpeas, drained and rinsed
  • 1 cup of vegetable broth
  • 1 tablespoon of olive oil
  • Salt and pepper, to taste
  • Cilantro, for garnish

Equipment

  • A large pot or Dutch oven
  • A wooden spoon or spatula
  • A sharp knife and cutting board

Method

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion and sauté until softened and translucent, about 5-7 minutes.
  3. Add the garlic and ginger, and cook for another 1-2 minutes, stirring constantly.
  4. Add the sweet potato, eggplant, curry powder, cumin, and coriander. Stir well to coat the vegetables in the spices, and cook for about 5 minutes.
  5. Add the canned tomatoes, chickpeas, and vegetable broth. Stir well to combine, and bring the mixture to a simmer.
  6. Cover the pot and reduce the heat to low. Let the curry simmer for about 20-25 minutes, or until the sweet potatoes and eggplant are tender.
  7. Season the curry with salt and pepper to taste.
  8. Serve the curry hot, garnished with chopped cilantro.

Notes

This sweet potato and eggplant curry recipe is perfect for meal prep, as the flavors will deepen and develop over time. Simply store the curry in an airtight container in the fridge for up to 4 days, and reheat as needed.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains:
  • Calories: 180
  • Protein: 5g
  • Fat: 5g
  • Carbohydrates: 31g
  • Fiber: 9g
  • Sugar: 7g
  • Sodium: 600mg

Recipe Tips

  • You can adjust the spices in this recipe to suit your taste. If you like your curry spicier, add more curry powder or a pinch of cayenne pepper.
  • You can also add other vegetables to this curry, such as carrots, spinach, or bell peppers.
  • Serve the curry over rice or with naan bread for a complete meal.

Enjoy this delicious and nutritious sweet potato and eggplant curry recipe!


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