Sweet Potato and Eggplant Curry

Cindy Kaplan
For this recipe, feel free to swap the sweet potato and/or eggplant for other vegetables, and add spinach in at the end if you want more greens!
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Main Course
Servings 6 servings


  • 1 Yellow onion large
  • 1 Eggplant medium
  • 1-2 Sweet potatoes medium
  • 2-4 Garlic cloves
  • Oil (of your choosing)

Optional Ingredients

  • 1 can Diced tomatoes
  • 1 cup Red lentils
  • 1 cup Chickpeas
  • 1 Hot pepper (jalapeno, serrano, red chili pepper)
  • 1 can Coconut milk

Optional Seasonings

  • Paprika
  • Cumin
  • Coriander
  • Turmeric
  • Cayenne pepper
  • Red pepper flakes
  • Allspice
  • Cinnamon
  • Ginger
  • Nutmeg
  • Garam masala
  • Lime juice


  • Cut onion into strips and sauté in saucepan with a tablespoon of oil until just translucent.
  • While the onion is heating, slice eggplant and dehydrate by adding salt and covering with a paper towel. (You can skip the dehydration if you are short on time.)
  • Add garlic to the saucepan to sauté with the onion.
  • Slice sweet potatoes. When onions and garlic are just translucent, add eggplant, yams, and 4 cups of water.
  • OPTIONAL: add tomatoes, red lentils/chickpeas, and hot pepper.
  • Add salt and pepper to taste. Add seasonings to taste — swap as needed for spice tolerance/allergies.
  • Boil and then reduce heat for simmer for about 20 minutes.
  • OPTIONAL: add coconut milk and stir
  • Continue simmer for another 10-15 minutes, until sweet potatoes reach desired softness.
  • Serve alone, or over the grain of your choice (rice or millet are my favorites) or mashed potatoes.

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