Eggplant Sweet Potato Recipe
Today we are making a Ginger Coconut infused Eggplant Sweet Potato Recipe! This eggplant-butter-squash-and-ginger-coconut-dish became a quick sweet potato curry dinner when the cooking stars aligned:
(a) I had leftover eggplant from trying to make ratatouille (let me also note that I used to think the movie Ratatouille was based off the fact that the main character was a mouse/rat, not that it was an actual French dish).
(b) I had leftover butternut squash (from making Roasted Butternut Squash soup!) , and I had paid $11 for that giant thing so I wasn’t about to let any of it go to waste.
(c) I had tons of ginger in the fridge, which rarely ever grows mold on it. Trust me, ginger can sit in the fridge for ages.
(d) I had a half-opened can of coconut milk.
So when the stars aligned for me to pull all the right ingredients that would work together for this recipe, I obliged and used up everything I had. The result was a creamy mash of vegetables with a ginger-coconut flavor, which I also topped with crushed peanuts and ate with some vegan yogurt on the side.
Why You’ll Love This Eggplant Sweet Potato Recipe
Cozy Dish for Immunity: I love making recipes that are whole foods based, because while I get a great meal, I also get a ton of vitamins and minerals from incorporating the rainbow into different dishes! For example, when looking at the percent daily values in a sweet potato, did you know that one sweet potato contains over 500% of our daily vitamin A requirements? It’s chock-full of other amazing benefits, as is eggplant.
Aside from this, the richness of the coconut milk, the mixture of Indian spices (of which cinnamon, cloves and nutmeg are a part) and the sauteed ginger-onion in coconut oil make for a dish that is so rich in flavor and reminds me of autumn!
Substitutions
Coconut Oil: Extra-virgin coconut oil has a coconut flavor, which is perfect for this recipe because of the added coconut taste from the milk. You can also use avocado oil or olive oil. Extra-virgin olive oil will have a stronger taste, so regular olive or avocado oil are better substitutes.
Sweet Potato: Butternut squash can be substituted.
Red Onion: White onions can be substituted.
Garam Masala & Curry Powder: These are common spices that are used in Indian cuisine. They are usually in the International aisle of many grocery stores, or at an Asian grocery store.
Garam masala is a spice mix consisting of ground coriander, cinnamon, peppercorns, cardamom, mustard seeds, cloves, mace, and nutmeg. Although these might be in varying proportions, they are most commonly found in the mix.
Canned Coconut Milk: I recommend using full-fat, canned coconut milk. I check the ingredients to buy one that has minimal ingredients, and my favorite is Thai Kitchen brand. It should specifically be full-fat and canned milk, not in a carton or a reduced fat option.
However, as a substitute that will not taste as rich, a reduced-fat canned coconut milk can work. I do not recommend using almond milk or another non-dairy milk, as they will lack in coconut flavor.
Serve This Recipe With
- Basmati or Jasmine rice served with this recipe would be a great way to make a filling meal! Alternatively, other whole grains such as freekeh, wild rice or brown rice will work too.
Eggplant Sweet Potato Recipe Notes
- Optional: Drizzle just a pinch of pure maple syrup on top when serving, for a more sweet and savory dish! I haven’t tried it, but I can imagine the flavors of the maple syrup would complement the sweet potato well. Especially a darker grade syrup with a more pronounced molasses flavor.
More Healthy Recipes You’ll Love
Tofu Poke Bowls with Homemade Spicy Mayo
Mediterranean Braised Eggplant & Chickpeas
Brown Rice Pizza Crust with Cashew Cheese
If you make this Eggplant Sweet Potato Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on social media. Enjoy!
Ginger Coconut Eggplant & Sweet Potato Recipe
Equipment
- Medium Skillet
- Baking Tray
Ingredients
- 3 tbsp extra virgin coconut oil
- 2 medium red onions diced
- 1 tsp curry powder Indian
- 1 tsp pink salt
- 2 tbsp fresh lemon juice
- 1½ tsp garam masala
- 1 medium eggplant peeled and chopped into small cubes
- 3 cups roasted sweet potato chopped into small cubes
- 1 cup full-fat, canned coconut milk
Instructions
- Before beginning, the sweet potatoes should be chopped and spread onto a baking tray, lined with a baking sheet, parchment paper or oiled.
- Bake them at 425 F for about 30 minutes, turning them over halfway through. Remove from the oven once complete and set aside to use in the rest of the recipe.
- Now in a skillet over medium heat, add the oil. Once hot, add the onions. The pan should sizzle and the onions will start cooking and getting softer.
- Cook the onions for 2 minutes, then add in the rest of the spices and stir them around.
- Add in the eggplant, butternut squash and coconut milk. Stir to incorporate. Bring the mixture to a boil on high heat.
- Once it boils, turn the heat to medium-low and allow the mixture to simmer and the eggplant and squash to cook for 20-30 minutes.
- Check it after 20 minutes, and continue monitoring it to see how much longer it may need to cook for. The eggplant will need to be tasted to make sure it's cooked.
- Once it's done, turn off the stove and serve. Enjoy! I served this as a side dish with a separate main meal.
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days.
