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Eggplant and Sweet Potato Curry with Chicken

Serves: 2

Nutritional Information (per serve)

  • Kcal: 285 kcal
  • Carbs: 20g
  • Proteins: 27g
  • Energy: 1200 kJ
  • Sugar: 12g
  • Fat: 10.5g
  • Saturated fat (g): 6.7g
  • Fibers (g): 11.9g
  • Sodium (mg): 837mg

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  • 1 Packet of Slendier Rice Style
  • 250 grams Chicken Breast (diced into cubes)
  • ½ red Onion (cut into wedges)
  • 1 Clove of Garlic (minced)
  • 2 tablespoon(s) Indian Curry Paste
  • ¼ Sweet Potato (chopped into small cubes)
  • ½ Eggplant (diced into cubes)
  • ½ Tin Crushed Tomatoes
  • ½ Tin Lite Coconut Milk
  • 1 teaspoon(s) Brown Sugar
  • ¼ teaspoon(s) Salt
  • ¼ cup(s) Coriander


  1. Prepare Slendier Rice Style as per directions on the pack
  2. Place oil in a wok over medium heat and stir fry the onion and garlic until softened. Add the curry paste and stir for 1 min
  3. Add the chicken and stir fry for 2-3 mins or until gaining a golden colour
  4. Add sweet potato and eggplant and toss with chicken.
  5. Add the tinned tomato, coconut milk, brown sugar and pinch of salt. Bring to the boil and then reduce the heat Leave on high simmer stirring occasionally until sweet potato is tender and vegetables are cooked through.
  6. Remove from heat and stir through coriander leaves.
  7. Serve with Slendier Rice Style.

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