One-Pot Eggplant and Sweet Potato Curry
By Joe GitterPublished on September 10, 2020
Time
1¼ hours
Yield
Serves 4 to 6
Ingredients
1 (14.5-ounce) can diced tomatoes 3 tablespoons vegetable oil 4 teaspoons curry powder 1½ teaspoons garam masala 2 onions, chopped fine12 ounces sweet potatoes, peeled and cut into 1-inch piecesSalt and pepper 3 garlic cloves, minced1 serrano chile, stemmed, seeded, and minced1 tablespoon grated fresh ginger 1 tablespoon tomato paste 1 pound eggplant, cut into ½-inch pieces8 ounces green beans, trimmed and cut into 1-inch lengths1½ cups water 1 (15-ounce) can chickpeas, rinsed½ cup canned coconut milk ¼ cup minced fresh cilantro
Before You Begin
We prefer the richer flavor of regular coconut milk here; however, light coconut milk can be substituted. For more spice, reserve, mince, and add the ribs and seeds from the serrano chile. Serve with rice and Cilantro-Mint Chutney.
Instructions
- Pulse diced tomatoes and their juice in food processor until nearly smooth, with ¼-inch pieces visible, about 3 pulses.
- Heat oil in Dutch oven over medium-high heat until shimmering. Add curry powder and garam masala and cook until fragrant, about 10 seconds. Stir in onions, potatoes, and ¼ teaspoon salt and cook, stirring occasionally, until onions are browned and potatoes are golden brown at edges, about 10 minutes.
- Reduce heat to medium. Stir in garlic, serrano, ginger, and tomato paste and cook until fragrant, about 30 seconds. Add eggplant and green beans and cook, stirring constantly, until vegetables are coated with spices, about 2 minutes.
- Gradually stir in water, scraping up any browned bits. Stir in chickpeas and processed tomatoes and bring to simmer. Cover, reduce heat to medium-low, and simmer gently until vegetables are tender, 20 to 25 minutes.
- Uncover, stir in coconut milk, and continue to cook until warmed through, 1 to 2 minutes. Off heat, stir in cilantro, season with salt and pepper to taste, and serve.
Time
1¼ hoursYield
Serves 4 to 6Ingredients
1 (14.5-ounce) can diced tomatoes
3 tablespoons vegetable oil
4 teaspoons curry powder
1½ teaspoons garam masala
2 onions, chopped fine
12 ounces sweet potatoes, peeled and cut into 1-inch pieces
Salt and pepper
3 garlic cloves, minced
1 serrano chile, stemmed, seeded, and minced
1 tablespoon grated fresh ginger
1 tablespoon tomato paste
1 pound eggplant, cut into ½-inch pieces
8 ounces green beans, trimmed and cut into 1-inch lengths
1½ cups water
1 (15-ounce) can chickpeas, rinsed
½ cup canned coconut milk
¼ cup minced fresh cilantro
Ingredients
1 (14.5-ounce) can diced tomatoes
3 tablespoons vegetable oil
4 teaspoons curry powder
1½ teaspoons garam masala
2 onions, chopped fine
12 ounces sweet potatoes, peeled and cut into 1-inch pieces
Salt and pepper
3 garlic cloves, minced
1 serrano chile, stemmed, seeded, and minced
1 tablespoon grated fresh ginger
1 tablespoon tomato paste
1 pound eggplant, cut into ½-inch pieces
8 ounces green beans, trimmed and cut into 1-inch lengths
1½ cups water
1 (15-ounce) can chickpeas, rinsed
½ cup canned coconut milk
¼ cup minced fresh cilantro
Ingredients
1 (14.5-ounce) can diced tomatoes
3 tablespoons vegetable oil
4 teaspoons curry powder
1½ teaspoons garam masala
2 onions, chopped fine
12 ounces sweet potatoes, peeled and cut into 1-inch pieces
Salt and pepper
3 garlic cloves, minced
1 serrano chile, stemmed, seeded, and minced
1 tablespoon grated fresh ginger
1 tablespoon tomato paste
1 pound eggplant, cut into ½-inch pieces
8 ounces green beans, trimmed and cut into 1-inch lengths
1½ cups water
1 (15-ounce) can chickpeas, rinsed
½ cup canned coconut milk
¼ cup minced fresh cilantro
Why This Recipe Works
Garlic, serrano chile, ginger, and tomato paste, cooked in curry powder and garam masala, created a bold base. Following an Indian cooking method called bhuna, we sautéed green beans and eggplant in the aromatics before adding pureed diced tomatoes for an assertive sauce. Coconut milk unified this simple dish.
Before You Begin
We prefer the richer flavor of regular coconut milk here; however, light coconut milk can be substituted. For more spice, reserve, mince, and add the ribs and seeds from the serrano chile. Serve with rice and Cilantro-Mint Chutney.
Instructions
- Pulse diced tomatoes and their juice in food processor until nearly smooth, with ¼-inch pieces visible, about 3 pulses.
- Heat oil in Dutch oven over medium-high heat until shimmering. Add curry powder and garam masala and cook until fragrant, about 10 seconds. Stir in onions, potatoes, and ¼ teaspoon salt and cook, stirring occasionally, until onions are browned and potatoes are golden brown at edges, about 10 minutes.
- Reduce heat to medium. Stir in garlic, serrano, ginger, and tomato paste and cook until fragrant, about 30 seconds. Add eggplant and green beans and cook, stirring constantly, until vegetables are coated with spices, about 2 minutes.
- Gradually stir in water, scraping up any browned bits. Stir in chickpeas and processed tomatoes and bring to simmer. Cover, reduce heat to medium-low, and simmer gently until vegetables are tender, 20 to 25 minutes.
- Uncover, stir in coconut milk, and continue to cook until warmed through, 1 to 2 minutes. Off heat, stir in cilantro, season with salt and pepper to taste, and serve.
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