I was waiting to have a photo that I liked before sharing this delicious recipe. Done! You’ll need a few pantry ingredients, a pot, a cutting board, a frying pan, sweet potatoes, and eggplants to make this delicious dish.
MY EGGPLANT AND SWEET POTATO CURRY
28 February 2025
: 6
: 15 min
: 45 min
: 1 hr
: Easy
You can prepare this dish in two stages and reheat it without any problem. Sometimes, I replace the spinach leaves with kale. Their cooking time will just be a bit longer, and you'll need to cover the pan.
Ingredients
- 600 g eggplants
- 200 g chopped onion
- 2 cm piece of fresh ginger root, grated
- 800 g sweet potatoes, cut into large chunks (3 to 4 cm)
- 3 cloves of garlic, minced
- 500 g canned diced tomatoes
- 250 ml vegetable broth
- 400 g fresh spinach leaves
- 250 ml coconut milk
- 1 level tablespoon ground cumin
- 1 level tablespoon ground turmeric
- 1 level tablespoon garam masala
- 6 cardamom pods, crushed
- Olive oil
- Salt and freshly ground black pepper
- A generous pinch of chili, Espelette pepper, or cayenne
- Rice or couscous (for serving)
Directions
- Step 1 Wash the eggplants and remove the ends. Cut them in half if they are large, then into quarters lengthwise. The goal is to have pieces of the same size in the final dish.
- Step 2 Place the pieces on a baking tray, drizzle them with a bit of olive oil, season with salt and pepper, and bake for 20 minutes in a preheated oven at 180°C (350°F). Set aside once cooked.
- Step 3 : Meanwhile, sauté the onions, ginger, and minced garlic over medium heat in a large pot with a drizzle of olive oil for 2 minutes, stirring frequently. Add the cardamom, turmeric, garam masala, and cumin. Lower the heat and stir in the sweet potatoes, mixing regularly. After 5 minutes, add the coconut milk, vegetable broth, and diced tomatoes. Bring everything to a boil, then reduce the heat and simmer covered for 15 minutes. Season with salt, pepper, and chili to taste. Set aside. This step can be done in advance, even the day before.
- Step 4 Prepare the side dish (rice or couscous) and rinse the spinach leaves.
- Step 5 When ready to serve, check the sweet potatoes’ doneness with the tip of a knife, then add the eggplants. Bring the curry back to a boil. Meanwhile, sauté the spinach leaves in a large skillet with a drizzle of olive oil for 2 minutes, season with salt and pepper. Serve the hot curry in a nice dish with rice and the sautéed spinach leaves on the side.
