An Asian one pot recipe that is great to prepare in advance an take to work. Tip: when buying coconut products take a look at its origin and try to choose organic and fair trade without any aroma or additives.

Sweet potato egg plant curry

Sweet Potato Eggplant Curry

Anne / Mondomio
Easy to prepare and well suited to take with you and warm up the next day.
0 from 0 votes
Prep Time 10 mins
Cook Time 25 mins
Course Dinner, Lunch, main course
Cuisine asian
Servings 4


  • 1 lb sweet potatoes
  • 3 carrots
  • 1 eggplant
  • 1 onion
  • 1 oz fresh ginger
  • 2-3 Tbsp oil (peanut or what you prefer)
  • 4 Tbsp red curry paste (vegetarian)
  • 1 1/4 cups vegetable broth
  • 1/2 cup coconut milk
  • 3 cups snow peas
  • 2-3 Tbsp. soy sauce
  • 1/2 bunch cilantro washed and chopped
  • 1-2 Tbsp lime juice
  • salt and pepper


  • Peel sweet potatoes and carrots and cut them in 1/2 inch cubes.
  • Wash the eggplant, remove the stem, split lengthwise and cut into strips.
  • Peel the onion and cut into half, then into slices.
  • Peel the ginger and chop finely.
  • Heat the oil in a skillet. Sauté onion and half of the ginger for 2-3 minutes.
  • Add sweet potatoes, carrots and eggplant. Stir in the curry paste and let simmer for another 3 minutes.
  • Fill up with vegetable broth and coconut milk, put a lid on and let cook for 20 minutes.
  • Wash the snow peas and cut them in half diagonally.
  • Add them to the curry with the soy sauce and cook without a lid for 2-3 more minutes.
  • At the end, add lime juice, salt and pepper to taste and sprinkle with cilantro.


Eat this curry as it is or serve it with rice.
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