Saturday, May 1, 2010

Eggplant Sweet Potato Curry

I've embarked on a new adventure in my life. An entire body makeover. This means working out at the gym, AND eating healthy foods. One of the ways to incorporate this into my lifestyle is to make delicious stir fries and curries. In this way I can use lots of vegetables at one time. One of the problems with traditional curries is that they use ghee, which is clarified butter in them. And lots of it! I've substituted olive oil for the butter. Traditional curries also sometimes use sugar to sweeten them. By using the sweet potatoes, the curry is naturally sweet. Add spices with a "sweet" flavor, and you have an almost authentic curry. I promise it's delicious!

Eggplant Sweet Potato Curry

2 Tbsp Olive oil
1 chopped, medium onion
1 Eggplant, peeled and chopped into 1/2 inch pieces
2 Sweet Potatoes
2 Finely chopped jalapenos (optional)
1 tsp Chinese 5 Spice blend
1 tsp ground cumin
1 tsp sea salt

Prick sweet potatoes three or four times with a fork and cook in the microwave until soft. Set aside to cool.
Drizzle olive oil into hot skillet. (Stove should be set at medium high heat. )
When oil is hot put the chopped onions in. Saute for about a minute, and then add eggplant, spices, salt and chopped jalapenos. Stir fry until eggplant is mostly cooked through, and soft. It may be necessary to add some water to the mixture to keep the eggplant from sticking to the pan. Add by 1/4 c. fulls.
Peel and cube sweet potatoes. Add to the pan, and stir until warmed through.

I hope you enjoy my healthier version of a great curry! Leave me a message and let me know how you liked it. Happy eating!

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