Easy to make, colourful curry that combines sweet potato with creamy coconut milk, creating a dish that’s both hearty and comforting. Tender chunks of eggplant soak up a rich, golden sauce, infused with warming spices like turmeric, ginger, and garam masala. Each spoonful offers a perfect blend of earthy spices and velvety textures, making it ideal for cozy evenings or impressing guests with a fragrant, feel good meal.

Coconut milk and Medical Medium

Coconut enhances the properties of healing foods. But in the same time coconut milk contains a lot of fat. So on a medical medium diet you can have this curry, just dont eat while on a cleanse and eat it at dinnertime (after 16.00 pm).

Reducing fat

If you want to lower the fat content of this recipe, cut the coconutmilk in half and replace with MM broth or just plain water.

Cast iron skillet with sweet potato curry with eggplant, turmeric and coconut milk. Topped with fresh cilantro.

Sweet potato and eggplant curry with turmeric and coconutmilk

ME (Marjolein Eikenboom)

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Easy to make, colourful curry that combines sweet potato with creamy coconut milk. Tender chunks of eggplant soak up a rich, golden sauce, infused with warming spices like turmeric, ginger, and garam masala.

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Prep Time 30

Total Time 30

Free from (speudo)grains, beef, chicken, ferment, fish, legumes, nuts, peanuts

Diet Medical Medium, vegan

Dish & season curry, one pot

Cuisine Asian, Indian

Course dinner

Servings servings

Calories 674

Equipment

medium/large cast iron skillet with lid
grater
garlic press
potato peeler
knife

Ingredients

1 large eggplant or two to three smaller
3 cups sweet potato peeled and cubed (450 grams)
4 cloves garlic
1 tbsp fresh ginger
1 tbsp fresh turmeric
2 tsp garam masala
1 tsp ground turmeric
1 tsp chili flakes
1 can coconut milk (13,5 oz or 400 ml)
+ water
2 handsful fresh cilantro or parsley

For lower in fat

½ can coconut milk (6,5/7 oz or 200 ml)
1 cup MM broth
or water

Instructions

Wash and dice the eggplant. Heat up the pan, add the coconut oil and bake the eggplant pieces until they have browned on all sides.
Press the garlic and add.
Grate the ginger and turmeric and add.
Bake until the eggplant turns a bit softer. Then add the coconut milk, ground turmeric and masala.
Peel and dice the sweet potato and add.
Let it simmer for half an hour. Ocasionaly stir and add extra water if needed.
Top with the fresh cilantro.