Eggplant & Vegetable Curry

Yields 6 servings



¼ cup olive oil

1 eggplant, diced

1 sweet potato, diced

1 russet potato, diced

2 cooking onions, diced

4 garlic cloves, diced

3 Roma tomatoes, diced

½ zucchini, diced

1tbsp curry powder 

1 tsp cumin

1 tsp Himalayan salt and pepper 

1 cup fresh coconut milk


1. On medium heat, in a large pan add all of the ingredients except coconut milk and sauté for 5 minutes, stirring frequently using a wooden spoon.

2. Next add the coconut milk. Mix together well. Let the ingredients simmer for 15-20 minutes until vegetables are tender. Stirring occasionally.

3. Serve warm with a bed of rice.