Roasted Eggplant & Sweet Potato Red Curry

Monday, January 29th, 2024 | Farm Fresh

Indulge in the sublime flavors of our Roasted Eggplant & Sweet Potato Red Curry, a dish that’s as simple to make as it is rich in taste. Creamy and fragrant, this curry tantalizes the senses with each spoonful. And just when you think it couldn’t get any better, a sprinkle of toasted coconut flakes elevates it to new heights of deliciousness, whisking you away to tropical bliss with every bite. Discover a culinary journey that promises satisfaction with every savory mouthful.

Serves 2
40 Minutes


Handful of Organic Coconut Chips
1 inch piece of ginger, grated
1 spring onion, white part sliced (save the green for toppings)
1 long red chilli, sliced
1 large eggplant, cubed
1 medium sized sweet potato, cubed
1 tsp black mustard seeds
1 ½ tbsp curry powder
1 kaffir lime leaf (optional, but highly recommended)
1 can Organic Coconut Cream
1 can Organic Diced Tomatoes
Salt and pepper


  1. Pre-heat oven to 180C.
  2. Add the eggplant and sweet potato to a lined baking tray, drizzle over a little cooking oil and salt and bake in the oven for 20-30 minutes or until crispy.
  3. Heat a little coconut oil in a large pan over medium heat.
  4. Once hot add in the mustard seeds until they begin to crackle/pop (about 60 seconds), add in ginger, spring onion and chilli and fry these off until fragrant about a minute or so.
  5. Add in kaffir lime leaf, curry powder, chopped toms and stir to combine, then add the coconut cream and leave to simmer on low-medium heat for about 20 minutes – stirring every now and then.
  6. Add in the baked veggies and stir to combine.
  7. Turn off heat and add in a squeeze of lime.
  8. Serve hot with rice, fresh coriander and toasted coconut chips.

Recipe adopted from Honest to Goodness