Eggplant & Sweet Potato Curry

Eggplant & Sweet Potato Curry

A warming dish with an exotic twist.

Serves 4


1 tablespoon coconut oil
½ Spanish onion, peeled and sliced
400g sweet potato (or pumpkin), peeled & chopped into bite-size pieces
1 tablespoon psyllium husk
1 eggplant, chopped into 2cm pieces
500g jar Korma sauce
½ cup (125ml) of water

1 In a large non-stick frying pan, sauté the sweet potato and onion for 5 minutes, turning half way through.
2 Sprinkle over the psyllium husk and stir to coat.
3 Add the eggplant and sauté for 2 minutes, turn and sauté for another 2 minutes or until just golden.
4 Pour over the Korma sauce (‘Korma’ is an Indian sauce based on a mixture of spices, including ground coriander, cumin and yoghurt).
5 In the empty jar, swirl approximately ½ cup (125ml) of water to release the remaining sauce and gradually add to the pan.
6 Simmer for 12 to 15 minutes, allowing time for the yummy flavours to develop or until the vegetables are nice and tender.

Optional: Serve over rice, sprinkled with fresh coriander and a drizzle of freshly squeezed lemon juice. NB: If you want the sauce to go further add a little more liquid, veggie stock works beautifully as a substitute for water.

Recipe created by celebrity chef Kim McCosker with Metamucil, a source of 100% natural psyllium.

Written by TheCarousel

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