Eggplant Sweet Potato Curry {Vegan, Gluten-Free}

A delightful Eggplant Sweet Potato Curry Recipe that is perfect for Meal-Prep. Fully Plant-Based, Vegan & Gluten-Free.

Eggplant Sweet Potato Curry

We have been meal-prepping every week in our household for the past several months since Mitja wished for homemade meals at work. It is life-changing, but also, life-changing. There is nothing better than a home cooked meal for lunch, instead of take-outs. But eating home cooked meals does come with the challenge of actually cooking (and cleaning up). Sometimes it feels that’s all I do any more. Cook and clean up, repeat.

We do not like prepping our meals for the whole week ahead, because not every meal will safely last that long, but we usually meal-prep 3-4 meals at a time, so 1 recipe will last us both 2 days.

I can talk more about how we meal prep (just let us know in the comments if this is something that would be of interest to you), but I would first focus on this delicious meal-prep recipe we made today.

This is a slightly spicy Eggplant Sweet Potato Curry, that is easy to make, as all our meals are, and comes together in about 30 minutes, making enough food for 4 meals.

Eggplant Sweet Potato Curry closeup

The Eggplant Sweet Potato Curry uses coconut milk for the sauce and a touch of harissa sauce, which makes it slightly spicy. But, if you do not like spicy food, just leave the harissa sauce out. This meal is plant-based, vegan and gluten-free!

To make this curry we combined eggplant and sweet potatoes. And if you’re not going to be eating it soon, you can freeze it as well to have on hand on a busy day!

Eggplant Sweet Potato Curry in a bowl

Eggplant Sweet Potato Curry

Eggplant Sweet Potato Curry {Vegan, Gluten-Fre}

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

A delightful Eggplant Sweet Potato Curry Recipe that is perfect for Meal-Prep. Fully Plant-Based, Vegan & Gluten-Free.


  • 1 onion
  • 2 cloves garlic
  • 1 eggplant
  • 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


  1. Peel and finely chop onion and garlic.
  2. Dice the eggplant, peel and dice sweet potatoes.
  3. 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.
  4. Add garlic and diced eggplant and let stew until the eggplant turns soft.
  5. 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.
  6. While the curry is simmering, cook rice according to package instructions.
  7. Serve the Eggplant Sweet Potato Curry with cooked rice and some finely chopped parsley or coriander.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 382Total Fat: 23gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 127mgCarbohydrates: 44gFiber: 7gSugar: 10gProtein: 6g

Nutrition data is automatically calculated using Nutritionix and may not be accurate.

If you like this recipe, you can let us know in the comments below or on social media using #vibrantplate and tag us @vibrantplate. We’re always happy to read your feedback and LOVE seeing your take on our recipes.

This recipe is sponsored by Hofer Slovenija (you may also know it as Aldi). It is our favorite grocery store and we love their products. If you are from Slovenia, do head over to  Hofer’s Instagram account for even more delicious recipes 😉

Try also our other curries:

chickpea lentil coconut curry

easy chicken curry with fluffy rice

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Eggplant Sweet Potato Curry on table

14 Comment

  1. Pauline says: Reply

    This curry was wonderful!

    1. So glad you liked it!

  2. Denise d’Entremont says: Reply

    Spice curry mix?

    1. Kristina says: Reply

      Thanks for your question! By curry spice mix we mean the curry powder you can buy in stores!

  3. Denise d‘Entremont says: Reply


  4. Anna says: Reply

    Hi there,
    how could I replace the harissa? Could I simply combine cumin, coriander, paprika powders with finely chopped red chillies and garlic? I also have tomato paste and lemons.

    1. Kristina says: Reply

      Hi Anna, you can skip the harissa altogether if you do not have it! If you like it spicier, by all means, you can add finely chopped chilies in there!

  5. Aimee says: Reply

    For those asking, I’ve made this probably 8 or 9x now for my bf; I’ve literally never used the Harissa sauce (only because I’ve searched & can’t find it) & he RAVES about it every single time! I just sort of add a few extra shakes of all the other spices, & it always turns out awesome (Full disclosure: I wouldn’t know since I don’t do curry LoL)! But he is a curry FREAK, so I do trust his opinion! Definitely recommend this recipe if you love curry, even for non-vegetarians (my bf actually claims to love this recipe more than ANY chicken curry he’s ever had)! I always serve it over some Jasmine rice, & I do double the recipe, too, because he wants to eat it all week!! ;P

    1. Kristina says: Reply

      Thanks, Aimee so much for your lovely feedback! We are SO pleased your SO loves this recipe 🙂

  6. John says: Reply

    I was a bit confused by this recipe. Seems if followed as written the eggplant would cook down into mush, and maybe that’s the point, the eggplant becomes more of a sauce? I wanted chunks of eggplant in the final product so I added the sweet potato first, added about a cup of vegetable broth to the onions and spices, and cooked that for 10 min. Then I added the eggplant and coconut milk and cooked for an additional 15 min. Everything ended up slightly overcooked in my opinion. I also would have liked a creamier sauce and wish I had added another can of coconut milk instead of vegetable broth.

    1. Kristina says: Reply

      Thank you for your feedback, John. It’s a thing of taste, I would imagine. We like our eggplants softer, perhaps it also depends on how soft your eggplant is to start with. By all means, feel free to personalize the recipe to your own taste.

  7. Natasha says: Reply

    Can I freeze the curry recipe

    1. Kristina says: Reply

      I think freezing this recipe should be ok!

  8. Nancy says: Reply

    This is very good! We added some chickpeas for extra protein.

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