Family friendly Main Indian

Eggplant and sweet potato curry

Name: Eggplant and sweet potato curry
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: /asian recipes, /indian
Ingredients: 1/4 cup (60ml) coconut oil; 1 onion, thinly sliced; 1 long red chilli, finely chopped; 2 garlic cloves, finely chopped; 5cm piece ginger, finely chopped; 30 fresh curry leaves; 400ml can coconut milk; 2 cups (500ml) vegetable stock; 2 tbs tamarind paste; 4 Japanese eggplants, quartered lengthways, connected at stem; 300g sweet potato, peeled, cut into thin wedges; Toasted coconut flakes, steamed rice, & lime wedges, to serve; 1/2 cup (45g) desiccated coconut; 3 whole dried chillies; 1 tbs coriander seeds, toasted; 2 tsp cumin seeds, toasted; 1 tsp whole black peppercorns, toasted; 2 tsp turmeric; Juice of 1 lime

5 ratings

10m

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by Shannon Harley

delicious. team

Oct 09, 2015

Vegetarian curry? Yes please! And when it's as vibrant as this you'll want a second helping.

1/4 cup (60ml) coconut oil
1 onion, thinly sliced
1 long red chilli, finely chopped
2 garlic cloves, finely chopped
5cm piece ginger, finely chopped
30 fresh curry leaves
400ml can coconut milk
2 cups (500ml) vegetable stock
2 tbs tamarind paste
4 Japanese eggplants, quartered lengthways, connected at stem
300g sweet potato, peeled, cut into thin wedges
Toasted coconut flakes, steamed rice, & lime wedges, to serve

Masala paste

1/2 cup (45g) desiccated coconut
3 whole dried chillies
1 tbs coriander seeds, toasted
2 tsp cumin seeds, toasted
1 tsp whole black peppercorns, toasted
2 tsp turmeric
Juice of 1 lime

Method

1.

Whiz dry masala paste ingredients in a small food processor until finely chopped. Add lime juice and 1/2 cup (125ml) water, then whiz until a coarse paste. Set aside.
2.

Heat 2 tbs coconut oil in a saucepan over medium heat. Cook onion, stirring, for 5-6 minutes until golden. Add chilli, garlic, ginger, 20 curry leaves and masala paste, and fry for 2 minutes or until fragrant. Add coconut milk, stock and tamarind, then bring to a simmer. Add vegetables, then simmer, stirring occasionally, for 35 minutes or until tender and curry is slightly thickened.
3.

Meanwhile, heat remaining 1 tbs oil in a frypan over high heat. Add remaining 10 curry leaves and fry for 1 minute or until crisp. Drain on paper towel.
4.

Top curry with coconut flakes and curry leaves. Serve with rice and lime wedges.