Step 1

Peel and finely chop onion and garlic.

Step 2

Dice the eggplant, peel and dice sweet potatoes.

Step 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.

Step 4

Add garlic and diced eggplant and let stew until the eggplant turns soft.

Step 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.

Step 6

While the curry is simmering, cook rice according to package instructions.

Step 7

Serve the Eggplant Sweet Potato Curry with cooked rice and some finely chopped parsley or coriander.