Eggplant and Sweet Potato Curry
About the recipe
Rich, mellow, and gently spiced, this curry wraps soft eggplant and sweet potato in a creamy korma hug. 🍛
Comforting and nourishing, it’s a hearty bowl that’s both flavourful and beautifully balanced!
This recipe has been kindly provided by: Jackson, E., Kanos, C., & Lambert, K. Department of Nutrition and Dietetics University of Wollongong
Nutrition Per Serving
Ingredients Serves 4
- Vegetables & Fresh Produce
- 2 pieces Onions, peeled and sliced
- 1 pieces Eggplant, chopped into 2cm pieces
- 1 pieces Sweet potato
- Grains, Pasta & Legumes
- 4 To serve White rice
- Oils, Sauces & Condiments
- 350 grams Korma Curry Sauce (Mild)
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.
Tried it?
Share your review!
You Might Also Like
Still there?
You are being timed-out due to inactivity. Please choose to stay signed in or logout.
Otherwise, you will be logout automatically.
Still there?
You have been logged out because of inactivity.
Review Eggplant and Sweet Potato Curry.