Sweet Potato, Eggplant and Coconut Curry
- 50 mins
Nutrition per serve
- Energy 1378kj
- Protein 7.5g
- Carbohydrate 56.3g
- Total fat 5.9g
- Saturated fats 3.3g
- Dietary fibre 9.6g
- Sodium 143mg
650g eggplants (use finger eggplants if they are available although regular eggplants are fine)
2 sprays Extra Virgin Olive Oil Spray
1 large brown onion, chopped finely
1tsp fresh ginger, peeled and grated finely
1 medium red chilli, chopped (optional)
2 cloves fresh garlic, crushed or chopped finely
1 tsp ground cumin
1 tsp turmeric
1 tsp garam masala
800g orange sweet potato, peeled and cut into 2.5cm cubes
270ml can of reduced fat (lite) coconut milk
400g can diced tomatoes, no added salt product
1 cup (250ml) liquid vegetable stock, reduced salt
1 cup uncooked rice, low GI varieties are basmati or doongara, cook according to packet instructions (should make 3 cups cooked rice)
- Preheat oven to 180 degrees.
- Quarter finger-sized eggplants (if you have regular large eggplants, cut them into 2cm wide and 5cm long fingers).
- Place on an oven tray lined with baking paper and spray with olive oil spray. Bake for 20 minutes or until golden and soft.
- Heat another spray of olive oil in a large saucepan, cook onion, ginger, chilli and garlic for a couple of minutes, stirring constantly.
- Add spices and cook for another couple of minutes, stirring again. Add sweet potato, tossing it around in the pot to coat it in the spices.
- Add coconut milk and tomatoes to the pan and bring to a simmer. Cook covered for 20 minutes until the sweet potato is tender.
- Stir in the baked eggplant and return to a simmer.
- Cook rice as per the packet instructions.
- Serve curry on top of ½ cup cooked rice.