Sweet potato & aubergine curry

By Jen Booker

December 27, 2016

This curry is really creamy and yummy!

  • Prep: 24 mins
  • Cook: 1 hr
  • Yields: 4 - 6 people


Curry paste

1 tsp coriander seeds

1 tsp cumin seeds

1/2 tsp mustard seeds

1 tsp hot chilli powder

1 tbsp hot smoked paprika

2 garlic cloves

3cm fresh ginger grated

2 tsp garam masala

1 tsp salt

2 tbsp olive oil

2 tbsp tomato puree

2 red chilies


200g potatoes diced

2 medium sweet potatoes

1 medium aubergine

1 can chickpeas

75ml olive oil


2 onion finely chopped

350ml passata

400ml coconut milk

1 medium courgette halved lengthways and cut into slices

Chopped coriander


1Make paste first

2Toast seeds in a dry pan until mustard seeds pop - let cool

3Put all other ingredients in a blender or mush in a mortar, add seeds and pound/blitz.

4Toss potatoes, sweet potatoes and aubergine in half curry paste & 2 tbsp oil in baking tray.

5Season & roast at 200 degrees for 30 - 40 mins.

6Meanwhile heat oil in a large pan and cook the onions stirring until soft and turning golden.

7Stir in the remaining curry paste and cook for 4 mins.

8Add the passata and 150ml water and cook until oil separates from the sauce.

9Add the coconut milk and season.

10Add the roasted vegetables and courgette and chickpeas.

11Cook for 5 mins and serve scattered with coriander.

12Serve with rice and vegan naan or chapati.

Adapted from a recipe by Sue Quinn


1 Review

Harry Booker

January 9, 2017

This is a delicious curry. Full of flavour with plenty of texture. Spicey and creamy!

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