Eggplant and sweet potato curry

Cook time

10 minutes




  • 1 red onions, cut into wedges
  • 3 garlic, finely sliced
  • 3cm ginger, peeled, finely grated
  • 2 (740g) sweet potato, cut into chunks
  • 2 (750g) eggplant, chopped
  • 400ml coconut milk
  • 1 Tbs ground coriander
  • 1 tsp ground cumin
  • ½ tsp ground chilli powder
  • ½ tsp ground cloves
  • 1 Tbs tamarind puree
  • 8 curry leaves
  • Serve, with naan bread and rice


  • Step 1 Press SAUTÉ, then START/STOP. Preheat. Add oil, preheat. Add red onion and cook for 4 minutes, add garlic and ginger, cook for 1 minute.
  • Step 2 Add sweet potato and eggplant, add all other ingredients. Combine.
  • Step 3 Secure the lid ensuring the steam release valve is in the seal (closed) position. Press STEAM and adjust time to 5 minutes. Press START/STOP.
  • Step 4 Once the Express Crock Multi Cooker has finished cooking, allow a natural pressure release time of 2 minutes
  • Step 5 Serve with naan bread and rice.
  • Crock-Pot® Express Crock XL Multi-Cooker CPE300 Recipe

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Sunbeam Corporation Pty Ltd is a subsidiary of Newell Australia Pty Ltd.