Eggplant and sweet potato curry

Packed full of hearty vegies, this tasty egglant, sweet potato and coconut curry is vegan and vegetarian friendly - just add rice!

Serves 4

Prep

10M

Cook

35M

Total

45M

Skip to Recipe

Ingredients

1 tablespoon vegetable oil

1 onion, chopped

2 clove garlic, crushed

2 centimetre fresh ginger, grated

1/3 cup korma curry paste

750 gram kumara, peeled, cut into 3cm chunks

350 gram eggplant, cut into 3cm pieces

400 millilitre can coconut milk

1/2 cup water

1/2 bunch coriander, leaves picked

steamed basmati rice, to serve

pappadams, to serve

Method

1.In a large deep frying pan heat oil on medium. Cook onion, garlic and ginger 4-5 minutes until softened. Stir in curry paste and cook, stirring, 2 minutes until aromatic.

2.Add kumara, eggplant, coconut milk and water, stirring until combined. Bring to the boil. Then, once boiling, reduce heat to low and simmer for 20-25 minutes until vegetables are tender.

3.Roughly chop half the coriander and stir into curry.

4.Serve curry, scattered with remaining coriander and accompanied with steamed basmati rice and pappadams.

To cook pappadams, place in the microwave oven on HIGH (100%) for 1 minute until puffed.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related

Related stories

Related