Eggplant Sweet Potato Coconut Curry
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Cooking tools:
- Nonstick skillet
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Spoon
Ingredients
- 3 Asian Eggplants (or small eggplants)
- 1 Onions (chopped)
- 6 tbsp Canola Oil (divided)
- 1 bunch Green Onions (chopped)
- 1 stalk Celery (chopped)
- 2 Red Thai Chilies
- 1 tbsp Curry Powder
- 3 tbsp Tomato Paste
- 1 can Coconut Milk (light)
- 1/2 cup Vegetable Broth (low sodium)
- 1 large Sweet Potato (peeled and chopped)
- 1/4 cup Fresh Cilantro (coarsely chopped)
- Cooked Rice
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