Sweet potato & aubergine curry

AuthorJen Booker
RatingDifficultyIntermediate

This curry is really creamy and yummy!

Yields4 Servings
Prep Time24 minsCook Time1 hrTotal Time1 hr 24 mins

 Curry paste
 1 tsp Coriander seeds
 1 tsp Cumin seeds
 0.50 tsp Mustard seeds
 1 tsp Hot chilli powder
 1 tbsp Hot smoked paprika
 2 Garlic cloves
 Fresh ginger grated
 2 tsp Garam masala
 1 tsp Salt
 2 tbsp Olive oil
 2 tbsp Tomato puree
 2 Red chilies
 Curry
 200 g Potatoes diced
 2 Sweet potatoes
 1 Aubergine
 1 Can chickpeas
 75 ml Olive oil
 Salt
 2 Onion finely chopped
 350 ml Passata
 400 ml Coconut milk
 1 Courgette halved lengthways and cut into slices
 Chopped coriander

1

Make paste first

2

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

3

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

4

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

5

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

6

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

7

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

8

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

9

Add the coconut milk and season.

10

Add the roasted vegetables and courgette and chickpeas.

11

Cook for 5 mins and serve scattered with coriander.

12

Serve with rice and vegan naan or chapati.

CategoryCuisine

Ingredients

 Curry paste
 1 tsp Coriander seeds
 1 tsp Cumin seeds
 0.50 tsp Mustard seeds
 1 tsp Hot chilli powder
 1 tbsp Hot smoked paprika
 2 Garlic cloves
 Fresh ginger grated
 2 tsp Garam masala
 1 tsp Salt
 2 tbsp Olive oil
 2 tbsp Tomato puree
 2 Red chilies
 Curry
 200 g Potatoes diced
 2 Sweet potatoes
 1 Aubergine
 1 Can chickpeas
 75 ml Olive oil
 Salt
 2 Onion finely chopped
 350 ml Passata
 400 ml Coconut milk
 1 Courgette halved lengthways and cut into slices
 Chopped coriander

Directions

1

Make paste first

2

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

3

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

4

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

5

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

6

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

7

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

8

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

9

Add the coconut milk and season.

10

Add the roasted vegetables and courgette and chickpeas.

11

Cook for 5 mins and serve scattered with coriander.

12

Serve with rice and vegan naan or chapati.

Sweet potato & aubergine curry

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