Sweet potato and eggplant curry

I mean this is some quality sh*t right here. It’s vegan (unless you add shrimp like I did) but super hearty and filling. Let’s get into it:

eggplant curry photo

The Recipe:

  • 1 large sweet potato, cubed
  • 1 large eggplant, cubed
  • 1 red onion, chopped
  • 1 inch knob of ginger, grated
  • 3-4 garlic cloves, chopped or grated
  • 2t lemongrass paste (or whack chunks of lemongrass and let steep for the whole cooking process)
  • Half of a bunch of cilantro (finely chopped with leaves and stems)
  • 4oz jar green curry paste
  • 1 can coconut milk
  • A solid 45 minutes
  • Optional: a cup of canned, drained, and rinsed chickpeas. Also optional: shrimp or chicken.


Get a pot over medium high heat with some olive oil. Toss that sweet potato in there with a pinch of salt and a generous pinch of pepper. When all sides have some good color on them, remove the sweet potato.

Put a little more oil in that pot and throw the eggplant in with a pinch of salt and a generous pinch of pepper. Once all the sides have started to soften, remove the eggplant.

Get just a little more oil in there and saute the onion with, you guessed it, a pinch of salt and a generous pinch of pepper. Once the onion is nice and soft, add the ginger, garlic, lemongrass, and cilantro and cook for about three minutes. Plop that whole jar of curry paste into the pot and stir it around. Cook it for another three minutes and then stir in the coconut milk.

It’s time to bring it all together. The sweet potato and eggplant go back in the pot with the lid on it and it goes over low heat for 30 minutes.

*If you’re adding chickpeas, do so in the last 2 minutes. If you’re adding shrimp or chicken, season it with salt, pepper, and garlic powder and cook thoroughly before adding to the sauce.

People like this with rice or naan bread. Do what you like. Enjoy!

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