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Eggplant and Sweet Potato Curry

Recipe contributed by Julie Goodwin


  • 2 tablespoons vegetable oil
  • 1 red onion, cut into wedges
  • 2 cloves garlic, crushed
  • 1/4 cup Thai red curry paste
  • 1/2 sweet potato, peeled and cut into 2cm cubes (about 2 cups)
  • 1 eggplant, peeled and cut into 2cm cubes (about 4 cups)
  • 400 gram tin crushed tomatoes
  • 400ml tin coconut cream
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup basil leaves


  • Place oil in a wok over medium heat, and stir the onion and garlic until softened.
  • Add the curry paste and stir for another minute, until fragrant.
  • Add the sweet potato and eggplant and toss and coat in the curry paste
  • Add the tomatoes, coconut milk, brown sugar and salt
  • Bring to the boil and reduce the heat.
  • Leave on a high simmer, stirring occasionally, until the sweet potato is tender and all the vegetables have cooked through.
  • Taste and add more salt or sugar if required.
  • Remove from heat and stir through basil leaves.
  • Serve with jasmine rice.

Serves 4 people.

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