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!

  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Eggplant and sweet potato curry
  • 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


Eggplant and sweet potato curry
  • 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.

More From Women's Weekly Food