Eggplant and sweet potato curry
About the recipe
This recipe has been kindly provided by: Jackson, E., Kanos, C., & Lambert, K. Department of Nutrition and Dietetics University of Wollongong
Nutrition Per Serving
641g
Potassium
7g
Protein
57g
Carbohydrate
467g
Sodium
147g
Phosphate
Ingredients Serves 4
- Vegetables & Fresh Produce
- 2 pieces Onions, peeled and sliced
- 1 pieces Eggplant, chopped into 2cm pieces
- 1 pieces Sweet potato, medium
- Oils, Sauces & Condiments
- 350 grams Korma Curry Sauce (Mild)
- Grains, Pasta & Legumes
- 4 To serve White rice (4 serves)
Method
Step 1
Simmer onion in a little water for just a minute
Step 2
Remove from pan and set aside
Step 3
In a non stick frying pan, fry eggplant until evenly browned
Step 4
Add onions and sweet potato to pan with sweet potato and korma sauce
Step 5
Fill half the empty jar with water and add to pan
Step 6
Simmer for 20-30minutes until the potato and eggplant are tender
Step 7
Serve with rice and pappadums
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Review Eggplant and sweet potato curry.