Ingredients:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 eggplant, diced
- 2 small sweet potatoes, peeled
- 1 cup green beans, chopped
- 1 tablespoon tomato paste
- 3 cup vegetable broth
- 1 can (400ml) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon Garam masala
- Salt and pepper, to taste
- Fresh coriander leaves, for garnish
- Cooked rice or naan bread, for serving
Instructions:
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, curry powder, ginger, tomato paste, garlic , garam masala and salt .Cook, stirring often, until onion is softened and spices are fragrant about 5 minutes.
- Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
- Add the diced eggplant, sweet potatoes, and green beans. Sauté the vegetables for about 5 minutes, stirring occasionally.Cover and cook at low heat until the vegetable are softened, about 10 minutes
- Stir in the broth. Bring to simmer, cover and cook until vegetables are tender about 10 minutes
- Add the coconut milk , let sit until heated through about 2 minutes. Season with salt and pepper to taste. Stir to combine all the ingredients.
- Stir in the cilandro for an extra burst of flavour.
- Taste and adjust the seasoning if needed.
- Serve the Indian-Style Vegetable Curry with Eggplant and Sweet Potato hot over cooked rice or with naan bread.
Enjoy your homemade Indian-style vegetable curry with the delightful combination of eggplant and sweet potato!
