This Aubergine and Sweet Potato Curry is a prime example of when a dish is better meat-free.
This is one of my favourite weeknight dishes. It’s easy to make and can be done in bits around chatting, bedtime, gym etc.
I’ve found that by roasting the aubergine and sweet potato it stops going soggy and adds more sweetness and texture to the dish.
Serves a family of 4 or a hungry 2 with leftovers for lunch tomorrow!
- Ginger, thumb size piece peeled and chopped
- 1x chilli, deseeded (I keep a tuberware with chillis and chunks of ginger in the freezer)
- 2x cloves of garlic, finely chopped
- 1x onion, finely chopped
- 1x green pepper, sliced or chucks
- 1 tsp cummin seeds
- 1/2 Tinned Tomatoes
- 1 tin coconut milk
- 3 tsp turmeric
- 6 tsp garam masala
- 1/2 tsp sea salt
- Rapeseed oil
- 2 sweet potatoes, cubed
- 1 aubergine cut into sticks
- 1 lime
- roasting tray
5 mins prep
40 mins cooking
- Switch the oven on at 220c
- In the roasting tray add 1tsp turmeric, 2 tsp Garamond masala, the sea salt and 2 tbsp oil and combine.
- Now cube the sweet potato and cut the aubergine into sticks. For the aubergine, slice lengthways into strips about 1cm wide and then slice widthways into sticks.
- Add the aubergine and sweet potato to the roasting dish and coat with the spice mix.
- Then prepare all the remaining vegetables.
- Chop the onions, chilli, garlic and pepper and split them onto two plates as follows:
- Onions, garlic, peppers
- Chillis, tinned tomatoes, spices
The oven should now be hot so put the tray in and turn the heat down to 180c.
- Now you can make the base sauce.
- Heat oil on a medium heat
- Add cumin seeds and fry for a minute until they start to colour.
- Then add the onions, garlic and peppers and cook for about 5 mins until the onions go translucent.
- Now add the chillis, tomatoes and spices.
- Stir through and allow to reduce for a further 5 mins or until the tomatoes have thickened.
- Check on the aubergine and sweet potato, loosen and turn over.
- Turn the heat to low and add the coconut milk.
- Bring to a simmer and then allow to simmer for 15 mins.
At this point the sauce can be put to one side until you are ready to cook.
- Now put the rice on.
- 1/2 cup of rice for each person. 1 cup water for each person.
- Put lid on pan and Bring to boil and then turn down to simmer and leave for 12 minutes.
- The aubergine and sweet potato should be ready by now so remove from the oven and add to the pan.
- When the rice is done add the lime to the curry and serve.
- You can add chopped spring onion and chopped cashews if you want at the end.