Sweet Potato and Eggplant Curry

Sweet Potato and Eggplant Curry


Customizable Sweet Potato and Eggplant Curry

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 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings


  • 1 large Yellow Onion
  • 1 medium Eggplant
  • 1-2 medium Sweet Potatoes
  • 2-4 cloves Garlic
  • 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.