This eggplant and sweet potato in tomato-spiced curry are inspired by the Indian eggplant curry, which I absolutely adore. The creaminess of the eggplant and the sweetness coming from the sweet potatoes simmered in the sweet-and-sour spicy curry sauce will definitely bring your taste buds on a wild adventure. This curry is best served with flakey Indian roti or with fresh cucumber on rice.


Eggplant and Sweet Potato Tomato-Spiced Curry

Eggplant and Sweet Potato Tomato-Spiced Curry Prep time: 15 mins Cook time: 40 mins Serves: 4 people


  • 1 small sweet potato (cut into bite-size pieces)
  • 1 medium-sized eggplant (cut into bite-size pieces)
  • Salt & pepper
  • 3 tablespoons of olive oil
  • 2 tablespoons coconut oil
  • 1 red onion, finely diced
  • 2 garlic cloves, finely chopped
  • Half a thumb size ginger, finely grated
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 2 teaspoons cumin powder
  • 1 teaspoon coriander powder
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 fresh tomatoes, diced
  • 1 can tomatoes, chopped
  • 1 teaspoon of coconut sugar (or raw sugar)
  • Handful of coriander (for garnish)


  1. 1 Preheat the oven to 200°C (392°F) oven. Place the sweet potatoes and eggplants onto a tray, season with salt & pepper and drizzle with olive oil. Baked for 25-30 minutes until soft, turn the eggplant and sweet potatoes halfway through so it cooks evenly. Once cooked, remove from the oven.
  2. 2 While waiting for the eggplant and sweet potatoes to cook, prepare the tomato curry sauce. Heat the oil in a large pan over medium heat. Add the onion, garlic, and ginger. Sautee for about 2 minutes until onions are soft and translucent.
  3. 3 Add all the spices, salt, pepper and sugar, mix them well and cook for a minute. Add the fresh and canned tomatoes and stir well. Lower the heat, cover the pan with a lid and simmer gently for 5 minutes, stirring occasionally.
  4. 4 Add the baked sweet potatoes and eggplants, stir well, and cover the pan with the lid. Turn the heat onto low heat; let it simmer for 10 minutes until the sauce thickens up, stirring occasionally.
  5. 5 Serve the curry in a bowl and garnish with coriander leaves.
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