Eggplant & Sweet Potato Curry

There are no rules here. Round up veggies you have on hand- we've chosen eggplant, sweet potatoes and chickpeas - add in freshly ground madras curry powder or other Indian spices (or individual spices) & your fresh ginger, garlic & turmeric and you've got a protein packed, healthy, flavorful one pot sweet potato curry to warm up any easy weekend or weeknight dinner. 


3 tbsp RawSpiceBar's Madras curry powder
2 tbsp canola oil
1 white onion, chopped
3 cloves garlic, minced
1 inch ginger, minced
1 16 oz can chopped tomatoes, strained
16 oz vegetable stock
1 15 oz can chickpeas drained
2 sweet potatoes, cubed
1 eggplant, cubed
3 cups coconut milk (or water, we like half and half)
3 cups spinach, chopped
Juice, 1 lemon
Kosher salt, to taste
Cilantro, to top


  1. Cut eggplant and salt liberally. Let sit 30 minutes and allow to sweat.
  2. Heat oil in a skillet over medium heat. Add onions, garlic, ginger and salt and cook, 4-6 minutes.
  3. Add spices and cook until fragrant, 1-2 minutes. Add tomatoes, eggplant, chickpeas and sweet potatoes and let brown, another 6-8 minutes. Add coconut milk or water and stock to cover by one inches and cook another 10 minutes.
  4. Add spinach and lemon juice and reduce heat to low-medium and continue to simmer, 30-45 minutes, until cooked through. Top with cilantro & serve as is or with naan. Enjoy!

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