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Ginger Coconut Eggplant & Sweet Potato Recipe

This ginger, Indian spices and coconut milk infused eggplant sweet potato recipe is a hearty stir fry dish that's perfect for fall!
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Prep Time 15 minutes
Cook Time 30 minutes
Prepping & Roasting Sweet Potato 45 minutes
Total Time 1 hour 30 minutes
Course Side Dish
Cuisine Indian, Other
Servings 3 servings
Calories 438 kcal

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