Sweet potatoes, eggplant, and onion are oven roasted and served in a creamy coconut curry base. A meal with possibilities, this Southeast Asian inspired curry can be served chunky or blended to a smooth and rich soup. Both are perfect for cool autumn evenings and they’ll keep for a few days in the fridge if you want to make a big pot at the weekend.
Recipe notes
Throw some chili in there for added heat, or a splash of sri racha (perfect for when I’m too lazy to deal with chilis). Have some other vegetables in mind? Go for it!
Sweet Potato and Aubergine Curry
Serves one very hungry person or two with rice or noodles
- Directions/Method
- Mix the sweet potato, onion, and aubergine with a tablespoon of oil and roast at 200 C (400 F) for 20-25 minutes, until the onions are brown and a knife can be inserted fully through the sweet potato.
- Dry fry/roast the the coriander and cumin seeds in a large wok for a minute or so, until fragrant and beginning to pop. Use a pestle and mortar to grind down with the garlic, ginger, lime juice, lemon grass, fresh coriander, and salt.
- Heat a teaspoon of oil in the wok and fry the paste for a minute. Add the coconut milk and simmer 2-3 minutes before addingt eh sugar, soy sauce, and lime leaves. Turn the heat to medium low and simmer for ten more minutes. Blend to a smooth paste, if desired, and return to the wok. Add salt to taste.
- Add the additional water or vegetable stock and the roasted vegetables. Stir to coat and keep warm until ready to serve. Alternatively, blend to a soup with another cup or two of water/broth.
