Aubergine and Sweet Potato Curry with Coconut Milk

Curry is a timeless dish that can be made with a variety of ingredients and is loved by people of all ages. This recipe is a vegan-friendly aubergine and sweet potato curry with coconut milk. Not only is it delicious, but it’s also healthy and nutritious. This curry is simple to make, and you can use any type of aubergine and sweet potato you have in your kitchen.

Ingredients

2 tablespoons of olive oil
1 small onion, diced
1 red pepper, diced
2 cloves of garlic, minced
1 teaspoon of ginger, minced
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 teaspoon of garam masala
1/2 teaspoon of turmeric
1/2 teaspoon of chilli powder (optional)
1 teaspoon of sea salt
1/2 teaspoon of black pepper
2 large sweet potatoes, cut into small cubes
1 large aubergine, cut into small cubes
1 can of coconut milk
1/2 cup of vegetable stock or water
1/4 cup of fresh coriander, chopped

Instructions

Heat the olive oil in a large saucepan over medium heat.
Add the onion and red pepper, and cook until softened, about 5 minutes.
Add the garlic, ginger, cumin, coriander, garam masala, turmeric, chilli powder (if desired), salt and pepper. Cook, stirring constantly, for 1 minute.
Add the sweet potatoes and aubergine to the pot, and stir well to coat in the spices. Cook for 5 minutes.
Add the coconut milk and vegetable stock or water. Bring to a boil, reduce heat to low and simmer for 20 minutes, or until the vegetables are tender.
Remove from heat, stir in the coriander and serve hot.

Nutrition

This Aubergine and Sweet Potato Curry with Coconut Milk is packed full of nutrients. It is high in dietary fibre and is a great source of vitamins and minerals, such as vitamin A, vitamin C, potassium and magnesium. It is low in fat and contains no added sugar. One serving of this curry provides approximately 250 calories and 10 grams of fat.

Serving Suggestions

This Aubergine and Sweet Potato Curry with Coconut Milk is delicious served with brown or white rice or quinoa. It can also be served with naan or pita bread or with a side salad. It can be made ahead of time and reheated for an easy weeknight meal.

This curry is a great way to get your recommended daily intake of vegetables, and the coconut milk adds a creamy texture and a hint of sweetness. It is sure to be a hit with both kids and adults. Give this delicious and nutritious curry recipe a try. You won’t be disappointed!