Ingredients
- 3 Asian Eggplants or small eggplants
- 1 Onions chopped
- 6 tbsp Canola Oil divided
- 1 bunch Green Onions chopped
- 1 stalk Celery chopped
- 2 Red Thai Chilies
- 1 tbsp Curry Powder
- 3 tbsp Tomato Paste
- 1 can Coconut Milk light
- 1/2 cup Vegetable Broth low sodium
- 1 large Sweet Potato peeled and chopped
- 1/4 cup Fresh Cilantro coarsely chopped
- Cooked Rice
Instructions
- Chop eggplants into 1 inch (2.5 cm) pieces; set aside.
- In a large nonstick skillet heat 5 tbsp (75 mL) of the oil over medium high heat. Brown eggplant and onion for about 8 minutes and remove to bowl.
- Return skillet to medium heat and add remaining oil. Cook green onions, celery, chilies and curry powder for 2 minutes. Stir in tomato paste until coated. Add sweet potato, coconut milk and vegetable broth; bring to a boil. Reduce heat; cover and simmer gently for 10 minutes. Stir in eggplant; cover and cook for 10 minutes or until sweet potato is very tender. Sprinkle with cilantro and spoon over rice to serve.
Nutrition Facts
Eggplant Sweet Potato Coconut Curry
Per
365 g
Calories
370
% Daily Value*
Fat
7
g
11
%
Saturated Fat
6
g
38
%
Carbohydrates
35
g
12
%
Fibre
7
g
29
%
Sugars
9
g
10
%
Protein
6
g
12
%
Sodium
285
mg
12
%
Vitamin A
12000
IU
240
%
Vitamin C
16.5
mg
20
%
Calcium
80
mg
8
%
Iron
4.5
mg
25
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe developed by Emily Richards
