Creamy Sweet Potato Eggplant Curry
Is there anything more satisfying than a warm curry in wintertime? Within ayurvedic principle, winter is referred to as vata season – cold & dry, balanced by eating warmer more substantial foods with a richer fat content. By doing so, you not only align with nature (I mean she does know best, after all), but you also bring your body into equilibrium – meaning a boost to your immune system, digestive system, and nervous system. We need it now more than ever!
Root veggies, like sweet potatoes, are a vata season staple. They’re heavy & dense – not just in texture but in nutrients. Rich in fiber, minerals, Vitamin A, Vitamin C, and antioxidants. The fat content of the coconut milk used in the recipe also helps quell excess vata in the body, acting as a lubricant for joints & moisturizing skin from the inside out. The curry powder itself is also great for vata, since it’s made up of different warming spices. Plus it just tastes straight amazing.
Eggplant gets a bad rap because it’s a nightshade – a common allergy diagnosis – but it’s actually amazing for liver health & helps thin the blood. It’s light bitterness is a great contrast to the heavy sweet potatoes & coconut milk. You could always replace it with a different veggie – use your best judgment.
The curry is even better served with cooked greens – raw greens increase vata, but when cooked they balance it out. Ever notice that you just don’t crave salads in wintertime the way you do in the warmer months? That’s because our bodies naturally know to crave the foods that will help balance out the conditions of our environment. Lightly sautéing greens in the wintertime is a great way to get the nutritional content without throwing your body off balance. I used the greens from the beets I steamed – don’t throw them out!
A side of rice is a curry essential. I like to make things interesting by mixing in some cilantro & lime. It’s another great way to balance the vata of winter. It’s also great during menstruation – which in Chinese medicine is considered the coldest part of a woman’s cycle. Vata principles apply the same way – focusing on grounding, warming, rich foods.
This is such a beautiful staple dish to keep in the rotation. It only takes about 30 minutes. It’s entirely vegan, gluten free, and Medical Medium compliant. Full of healing foods – for mind & body. You can easily portion it out to freeze & reheat on the stove top as desired. Enjoy!
Recipe:
4 cloves fresh minced garlic
1-2 tbsp fresh minced ginger
1 tbsp coconut oil
3 tbsp curry powder
2 sweet potatoes, cubed (about 1 inch)
1 eggplant, cubed same size (can omit or replace with another veggie of choice)
2 c veg stock (I like Trader Joe’s Hearty stock)
1 lime, juiced
1 can coconut milk (I like Trader Joe’s organic full fat)
salt & pepper to taste
1 tbsp arrowroot powder (whisk in a little water to ensure clump-free)
Add the coconut oil into a large stock pot over medium heat. Add the garlic & ginger and stir until lightly browned. Add the curry powder and stir for another minute.
Add the diced potatoes & eggplant. Add about 1 tsp of salt & pepper to taste. Add the stock & coconut milk. Bring to a boil, then simmer with the lid on for 15-20 minutes or until the veggies are soft & cooked through.
Add the arrowroot mixture, return to a boil & then let simmer until it thickens to the desired consistency. Add the lime juice, salt & pepper to taste!