Eggplant Sweet Potato Curry
2 cloves garlic
2 sweet potatoes
1 can coconut milk
3 tsp Harissa sauce
1 tsp curry spice mix
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp cayenne pepper
pinch of salt
1 cup long-grain rice
Peel and finely chop onion and garlic.
Dice the eggplant, peel and dice sweet potatoes.
In a large pan or pot, heat a tablespoon of oil and fry the chopped onions until translucent. Add spices and dry roast until the darken in color.
Add garlic and diced eggplant and let stew until the eggplant turns soft.
Add diced sweet potatoes and pour over with coconut milk. Add 3 teaspoons of harissa sauce, season with salt to taste, stir to combine and let simmer on low heat for about 15.20 minutes, until the vegetables are fork-tender. If needed, add a splash of water during cooking to thin the sauce.
While the curry is simmering, cook rice according to package instructions.
Serve the Eggplant Sweet Potato Curry with cooked rice and some finely chopped parsley or coriander.