Aloo Baingan – Indian Curry with Eggplant & Sweet Potato

Aloo Baingan is a tomato-based Indian curry featuring potato (aloo) and eggplant (baingan). I decided to make my oil-free plant-based version of this dish with sweet potato.

This move ups the nutrient-density of the recipe since sweet potatoes pack more phytonutrients than white potatoes.

I also prefer sweet potatoes here because they help to balance the acidity from the tomatoes. Usually, the added oil will do this, but since I don't use extracted oils in my recipes, it's nice to be able to balance the acid another way.

Adding a couple of diced dates during the simmering process would surely add sweetness, but it's more nutritious, and saves a step, to just harness a little extra natural sugar by using sweet potatoes instead of russets or Yukon golds.

The spice here definitely fits with Indian cuisine, so if you're a fan of Indian flavors, you're going to love this dish. At the same time, the spice is not overpowering, so even if you're not a big fan of Indian food, you may be pleasantly surprised with this recipe.

Basically, if you like warm, creamy and flavorful food, I think you'll be a fan of this one.

Aloo Baingan

By Chef Katie Mae

Makes 2–4 servings | Ready in 45 minutes | Stores 1 week in fridge

INGREDIENTS

• 1 lb sweet potato, chopped small
• 1 lb eggplant, chopped small
• ½ tablespoon ground coriander
• ¾ tsp cumin seeds
• 3 cloves of garlic, minced
• 1-inch ginger, minced
• 1 jalapeno, deseeded and minced
• 30 oz diced tomato, deseeded (two 14oz cans, no-salt added)
• 1 cup tomato sauce, no salt added
• 1 teaspoon ground turmeric
• 1 tablespoon rice vinegar or lemon juice
• ¼ cup diced fresh cilantro

DIRECTIONS

1. Preheat the oven to 400°F. Line two baking sheets with parchment paper. Lay the chopped eggplant across one of the sheets. Do the same with the sweet potato on the second sheet. Bake the sweet potato for 25 minutes. Bake the eggplant for 20 minutes.
2. Place a large skillet over medium heat. Add the ground coriander, cumin seeds, garlic, and ginger. Cover and dry-sauté for a couple minutes, stirring occasionally.
3. Stir in the diced tomato and continue to sauté for a few more minutes.
4. Stir in the baked potato and eggplant, tomato sauce, turmeric, and vinegar. Cover and simmer for 10 minutes. Stir occasionally so the vegetables cook evenly.
5. When the sweet potato and eggplant are tender to your liking, turn off the heat. Stir in fresh cilantro and serve.

CHEF'S NOTES

Add a cup of chickpeas, tofu, or another legume to make this a hearty one-pot meal.

You could also add a dash of liquid smoke for a bharta (roasted eggplant) flavor profile.