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Close up shot of bowl of eggplant curry with white rice, topped with cilantro leaves and lime wedges

Roasted Eggplant Curry with Sweet Potato


Description

This roasted eggplant curry with sweet potatoes and chickpeas is an easy vegan recipe packed with tons of flavor and nutrients. Ready in under an hour for a healthy and delicious weeknight meal. Serve this curry on it’s own or with rice.


Ingredients

Scale
  • 1 medium eggplant, diced into 1 inch cubes
  • 1 large sweet potato, peeled and diced into 1 inch cubes
  • 3 tbsp olive oil, divided
  • Salt
  • Pepper
  • 1 small white onion, diced
  • 3 cloves garlic, minced
  • 1 inch piece fresh ginger, peeled and minced
  • 3 tbsp red curry paste
  • 1 can coconut milk
  • 1 28 oz can diced tomatoes
  • 1 can chickpeas, drained
  • Juice of half a lime
  • 1 tbsp soy sauce (or tamari for gluten free)
  • 5 cups baby spinach
  • Cilantro, for serving

Instructions

  1. Line a large baking sheet with parchment paper. Preheat oven to 400 degrees F.
  2. Toss the eggplant and sweet potato cubes with 2 tbsp olive oil and a generous shake of salt and pepper. 
  3. Roast eggplant and sweet potatoes for 25-30 minutes, until fork tender and beginning to brown.
  4. Meanwhile, heat the remaining 1 tbsp olive oil over medium heat in a deep pot. Add onion, garlic, and ginger, and cook for 2-3 minutes until very fragrant.
  5. Add the red curry paste and stir to coat the onion mixture in the paste.
  6. Pour the coconut milk and diced tomatoes into the pot. Stir it up so everything is well combined. 
  7. Add the chickpeas to the pot, along with the cooked eggplant and sweet potato.
  8. Add the lime juice and soy sauce, followed by the spinach.
  9. Stir and cook until the spinach is wilted.
  10. Serve with cooked rice, pita, or naan bread. Garnish curry with fresh cilantro leaves.

Notes

How to store roasted eggplant curry

Fridge: Store in an airtight container in the fridge for 3-5 days. Reheat it a microwave-safe bowl for 1-2 minutes.

Freezer: Freeze individual portions of roasted eggplant curry in airtight containers or baggies. Store in the freezer for up to 3 months. Defrost in the fridge before reheating.

Ingredient substitution suggestions

  • Use white potatoes instead of sweet potatoes if you prefer.
  • Try kale, collards, or swiss chard in place of spinach for a different leafy green.
  • Use 1 tsp ground ginger in place of fresh ginger, if you are unable to find fresh.