Aubergine and Sweet Potato Stew

This Aubergine and Sweet Potato Stew features tender aubergine and sweet potatoes in a spiced broth. Perfect for a healthy dinner, it’s a simple recipe that blends warm, nutritious flavors into a satisfying dish with minimal effort.

Why You’ll Love This Recipe

This stew is a nutritious, hearty dinner option that transforms tender aubergine and sweet potatoes in a spiced broth into a delightful treat, perfect for a healthy meal. Easy to prepare, it’s packed with vitamins, fiber, and taste. Versatile—serve with bread or alone—this recipe offers a wholesome, comforting indulgence.

Recipe Tips and Tricks

• Roast Veggies First: Enhances flavor and texture.
• Use Fresh Spices: Adds better aroma and depth.
• Simmer Slowly: Ensures tender veggies and blended spices.
• Stir Occasionally: Prevents sticking and ensures even cooking.
• Check Consistency: Should be thick but soupy.
• Avoid Overfilling: Leaves room for ingredients to meld.
• Serve Warm: Maximizes the aromatic appeal.
• Thicken if Desired: Simmer uncovered if too thin.
• Rest Before Serving: Allows flavors to meld.
• Adjust Heat: Taste and tweak chili to preference.

Yield: 6 servings

Aubergine and Sweet Potato Stew

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Aubergine sweet potato stew, healthy dinner delight.

Prep Time 15 minutes

Cook Time 35 minutes

Additional Time 5 minutes

Total Time 55 minutes

Ingredients

• 1 cup light coconut milk
• 1 large aubergine
• 1 medium onion
• 1 medium tomato
• 1 tsp salt
• 1 tsp turmeric
• 2 cloves garlic, minced
• 2 medium sweet potatoes
• 2 tbsp chopped cilantro
• 2 tsp curry powder

Instructions

1. Prepare Veggies: Cube aubergine and peel and cube sweet potatoes.
2. Sauté Aromatics: Heat a large pot over medium heat, add a splash of water or oil, and sauté chopped onion and minced garlic for 3-4 minutes.
3. Add Spices: Stir in curry powder and turmeric, cooking for 1 minute until fragrant.
4. Cook Veggies: Add cubed aubergine and sweet potatoes, stirring to coat with spices, and cook for 5 minutes.
5. Add Tomatoes: Stir in diced tomato and cook until softened, about 3 minutes.
6. Incorporate Coconut Milk: Pour in coconut milk, stirring to combine.
7. Simmer the Stew: Reduce heat to low, cover, and simmer for 20-25 minutes until veggies are tender.
8. Check Consistency: Stir well; if too thin, simmer uncovered for 5 minutes.
9. Prepare Garnish: Rinse and chop fresh cilantro.
10. Serve and Enjoy: Let rest for 5 minutes, then garnish with cilantro and serve warm, savoring this aromatic delight!

Notes

• Roast veggies first for flavor; use fresh spices for aroma.
• Simmer slowly to blend flavors; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for vegan diets with appropriate swaps.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 115Total Fat 3gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 407mgCarbohydrates 22gFiber 5gSugar 7gProtein 3g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Aubergine (1 large): Cubed, for nutrition.
• Sweet Potato (2 medium): Peeled and cubed, for sweetness.
• Coconut Milk (1 cup): Light, for creaminess.
• Tomato (1 medium): Diced, for freshness.
• Onion (1 medium): Chopped, for aroma.
• Garlic (2 cloves): Minced, for depth.
• Curry Powder (2 tsp): For spice.
• Turmeric (1 tsp): For color and health benefits.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Cilantro (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Aubergine Swap: Use courgette or omit.
• Sweet Potato Swap: Use butternut squash or omit.
• Milk Swap: Use almond milk or broth.
• Tomato Swap: Use canned tomatoes or omit.
• Onion Swap: Use shallots or omit.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Spice Swap: Add cumin or omit curry powder.
• Turmeric Swap: Use ginger or omit.
• Salt Swap: Use sea salt or omit.
• Herb Swap: Use parsley or omit cilantro.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm on low heat with a splash of water.

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Until you can read, Aubergine and Spinach Lasagna