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.
- 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 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 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 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 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 Serve the curry in a bowl and garnish with coriander leaves.