Name: Sweet potato & aubergine curry
Prep time: 24 min
Cook time: 1 h
Total time: 1 h 24 min
Yield: 4
Cuisine: Indian
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

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

Make paste first

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

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

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

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

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

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

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

Add the coconut milk and season.

Add the roasted vegetables and courgette and chickpeas.

Cook for 5 mins and serve scattered with coriander.

Serve with rice and vegan naan or chapati.

CategoryCurriesCuisineIndian

Ingredients