Roasted Eggplant & Sweet Potato Curry

There’s something to be said for meals that you don’t have to think too much about. You know the ones… Where most of the cooking is done in a big pot, is easy to make and the end result is delish with the added bonus of producing a buttload of leftovers?!

I’ve found in recovery that sometimes it’s hard to decide on something to cook, because I want everything I eat to be a gourmet experience. I spent way too long in my ED days being afraid of food and not eating what I wanted to eat… Now that I’ve fallen back in love with food, I want it all to be the best thing I’ve ever laid my tastebuds on!

It’s taken a while, but I’ve come to realise that not everything is going to be a revolutionary experience for my tastebuds… That’s a lot of pressure to put on myself and my meal prepping abilities, especially since my breakdown a few months ago. I’ve barely got my energy back, and I’ve been wasting a lot of it on worrying what I can make that’s super nutrient dense, satisfying and down-right-delish all at the same time, every time.

My viewpoint now? It’s going to be almost impossible to plan meals and snacks that are all going to be 100% satisfying. It just wouldn’t be fair to myself to keep trying to meet that crazy high standard. Food should be one of the most important and enjoyable parts of life, but it shouldn’t be something you obsess over all day, every day. Plus, I don’t have the funds to create 5 star meals every day, anyway!

This curry was a segue way into preparing something delicious for myself, Alpal and Mum, without having to worry or think too hard about using a trillion different components and cooking techniques. It’s easy to prepare, uses storebought stock and curry paste, but doesn’t compromise on being super tasty or having the components of a meal that always satisfy me: veggies, protein, fat and carbs. (Plus, if you add cheese naan bread, which you definitely should, you get dairy, too!) The gang’s all here!

I’m working on finding recipes and coming up with meals to prepare that don’t require all of my time and energy and it feels good! Do you have any meals that are easy to prepare and super tasty as well? Let me know, my loves!

Roasted Sweet Potato and Eggplant Curry

Yield: Makes a huge pot’s worth! (Around 6 servings, but let your own hunger and satisfaction signals guide you!)

Ingredients

For the curry:

– 1 large sweet potato, scrubbed and diced*

– 1 large eggplant, scrubbed and diced*

– Olive oil

– 1 large onion, peeled and finely diced

– 4 cloves garlic, minced

– 3-4 tablespoons store-bought curry paste (I use tikka masala but any should work)

– 1 400g tin chopped tomatoes

– 250ml vegetable stock

– 1 400ml tin coconut milk

– 1 400g tin chickpeas, drained and well rinsed

To serve:

– Baby spinach

– Your favourite rice (brown rice tastes particularly great with it!)

– Greek or natural yoghurt

– Flat bread or naan bread (if you’re feeling extra smug and want to make your own, trythis recipe!)

* I always leave the skin on for the extra nutrients, but you can peel them if you don’t like the taste or texture!

Method

1. Preheat oven to 180 degrees celcius and line two trays with baking paper. Scatter the sweet potato and eggplant on the trays and drizzle with a little bit of olive oil. Mix it all together with your hands, ensuring all the pieces are coated. Season with salt and pepper and cook for 30-40 minutes, until cooked through and lovely and brown. It’s helpful to prepare the rest of your ingredients while the veggies are cooking, so you’re ready to go once they’re done!

2. Set aside the cooked sweet potato and eggplant and heat a good glug of olive oil in a heavy based pot over medium heat. Pop the onions in and cook, stirring every so often, until they become translucent and sticky; about 5-10 minutes! Add the garlic in and cook until it becomes fragrant.

3. Add in curry paste and stir, coating the onions and garlic for a couple of minutes. Then add in the vegetable stock, sweet potato, eggplant and tinned tomatoes, using the empty can to add an extra half can of water. Stir to combine, bring to a boil and then turn down the heat to let it simmer and reduce for about 10 minutes.

4. Pour in the can of coconut milk and chickpeas and let it simmer for a further 5-10 minutes, until all of the flavours are loving on eachother and the curry is begging you to eat it!

5. Serve over rice with a nice dollop of yoghurt and top with some torn up spinach leaves (this is optional but adds a lovely texture and nutrient boost!) Dunk in some naan bread, eat and enjoy!

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