Here’s a delicious recipe so you don’t have to waste me...

Eggplant & Sweet Potato Curry

Serves 4

This is a great do-ahead dish as it tastes even better after reheating. To convert it into a meat meal, reduce the volume of vegetables and add 600g of diced cooked chicken thigh fillets during the simmering time.

Author: Julie Goodwin
Copyright © 2012 OzHarvest
The OzHarvest Cookbook

  • 2 tablespoons vegetable oil
  • 1 red onion, cut into wedges
  • 2 garlic cloves, crushed
  • 3 tablespoons (1/4 cup) Thai red curry paste
  • 1/2 sweet potato, peeled and cut into 2cm dice (about 2 cups)
  • 1 eggplant, peeled and cut into 2cm cubes (about 4 cups)
  • 400g tin crushed tomatoes
  • 400ml tin coconut cream
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1 small handful Thai basil leaves
  • jasmine rice, to serve

Heat the oil in a wok over medium heat and and stir-fry the onion and garlic until softened. Add the curry paste and stir-fry for 1 minute until fragrant. Add the sweet potato and eggplant and toss to coat in the curry paste. Add the tomatoes, coconut cream, brown sugar and salt. Bring to the boil, then reduce the heat to a high simmer.

Cook, stirring occaisionally, until the sweet potato is tender and all the vegetables have cooked through. Taste and add more salt or sugar if needed. Remove from the heat, stir in the basil leaves and serve with jasmine rice.

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