Eggplant and Sweet Potato Curry

POINTS: 4 pts per serving
MAKES: 6 servings
CRISPY RATING: If you like Indian-flavored foods, this is a great dish!

  • 2 tsp Cumin Seeds
  • 1 Tbsp Mustard Seeds
  • 3 Tbsp Ghee or Sunflower Oil
  • 2 small Sweet Potatoes, peeled and cut into 1/2" cubes
  • 1 large Onion, finely sliced
  • 2 cloves Garlic, finely sliced
  • 1-2 tsp Chili Powder
  • tsp Ground Turmeric
  • 1 large Eggplant, peeled and cut into 1/2" cubes
  • 1 Tbsp Blue Poppy Seeds (optional)
  • 2 cups Vegetable Broth
  • Fresh cilantro for garnish

    • 1. Heat large skillet dry (no oil or Pam!) - add cumin and mustard seeds. Heat until they get aromatic and start to pop. Remove and let cool.

    2. Heat Ghee, add sweet potatoes and cook until they start to soften.

    3. Add onions, garlic, chili powder and turmeric. Cook 1-2 minutes.

    4. Add eggplant, roasted spices and poppy seeds. Stir in broth.

    5. Cover and let simmer slowly for 30-45 minutes.

    6. Season to taste and serve with cilantro.

    MY NOTES AND THOUGHTS:

    1. Ghee is a clarified butter. You can find it at Indian grocery stores. Or use sunflower oil. I haven't tried it with regular butter, but Ghee doesn't seem to burn as easily as butter.

    2. This one makes a ton of food and is very tasty. It is spiced like Indian food. And sweet potatoes are very good for you!

    3. From MC - Per Serving (excluding unknown items): 216 Calories; 9g Fat (37.2% calories from fat); 5g Protein; 30g Carbohydrate; 6g Dietary Fiber; 18mg Cholesterol; 565mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 2 Fat.

    Recipe adapted from The Eggplant Cookbook!

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