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Vegan sweet potato, eggplant and chickpea curry.


  • Sweet potato chopped into 3cm pieces

  • Eggplant chopped into 3cm pieces

  • 1 can chickpeas

  • 1 onion (roughly chopped)

  • 2-5 garlic cloves (minced)

  • 1-2 tsp of ground cumin, turmeric, garam masala

  • 750ml veggie stock

  • 1 can coconut milk

  • 2 tbs mango pickle (available at most asian grocers)

  • 3tbs madras curry paste (available at most asian grocers)

  • Brown rice/quinoa to serve

  • Natural yogurt to serve


  • sliverbeet

  • mango chutney

  • lime juice

  • coriander to serve


  • Start by sautéing the onion and garlic until transparent (3-4 mins)

  • Add the spices and stir for 1 min

  • Add the veggies, and coat with curry paste(s)

  • Add the milk and stock and bring to the boil.

  • Turn down to low then simmer for 30 mins - now is the time to add chutney, lime juice or keffir leaves if you have them.

  • Serve with yogurt and rice :)

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