Aubergine & Sweet Potato Curry
This delicious curry packs all the flavour in with plenty of layers to appreciate. It is also a family friendly dish with a big thumbs up from our young’un’, without the chilli mind. However, if you prefer your curries hot, feel free to add it in.
AUTUMN - VEGETARIAN - VEGAN - GLUTEN FREE
Here's how you do it
1. Firstly, peel and cut your sweet potato into small chunks. Pop in an oven-proof dish with a drizzle of olive oil and bake at 180 degrees for 30 minutes.
2. Next, peel and chop your onion, garlic and ginger and pop them in a food processor with a tablespoon of water until they are blended well. Trust me. This little trick works wonders.
3. Now, put the onion puree mix into a large frying pan and with a glug of oil, fry on a medium heat for a few minutes until softened.
4. Whilst waiting for that to cook, chop your aubergine into small cubes and then throw them in with the onion mix with another generous glug of oil, along with your baked sweet potatoes.
5. Next, dice your tomatoes and chop your pepper and throw them in as well.
6. Now, chop your spinach and now throw that in too.
7. Now sprinkle over your garam masala, cumin, ground coriander, cinnamon and turmeric along with the sugar and salt (and chilli is choosing to use it). Stir it all in.
8. Now, open up your can of coconut milk and pour/scrape it all in. Mix in thoroughly and once it has dissolved, cover you pan and drop to a medium low heat and allow to cook for a further 15 minutes, stirring every now and then.
9. Prepare your rice and once the curry is done, remove from the heat, stir in another glug of olive oil and allow to stand, still covered, for 10 minutes before serving.
By pureeing the onion, garlic and ginger, it creates more of a paste like consistency that is similar to some of the wondrous delights you may find in an authentic establishment. You can, of course, supplement the spices used here (garam masala, cumin, ground coriander, cinnamon, chilli and turmeric, along with the sugar and salt) for 1 heaped tbsp of our Mild Curry Paste. However, don’t be afraid of getting creative with individual spices.
This dish, as with most curries, tastes even better the next day as it gives the flavours a chance to develop and mature. I must admit, if I have the time, I do prefer to cook my curries in the morning so that they have all day to mellow. Just remember, you will need to keep it in the fridge once it has cooled down.
This dish can be frozen, however the texture may become a little different after defrosting, so it is best enjoyed within two days of cooking. However, in our household, there will be little evidence of there ever being a curry with such empty plates, for the exception of our daughter, who is still young enough to inexplicably find a smear of that day’s dinner, on her forehead, very occasionally her ear. I maintain that’s the sign of a good day.
- Two sweet potatoes (approx. 400g)
- Extra virgin olive oil
- One large aubergine (approx. 400g)
- One large red onion
- Three cloves of garlic
- Two thumbs of fresh ginger
- Two tomatoes
- Half a large red bell pepper
- Handful of spinach
- 2 tsp garam masala
- 1.5 tsp cumin
- 1 tsp ground coriander
- 1/4 tsp cinnamon
- 1 tsp turmeric
- 1 tsp sugar
- 1 tsp salt
- Flaked chilli as required, but completely optional
- One can of coconut milk
- 300g basmati rice
- Fresh coriander to serve