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Eggplant and Sweet Potato Curry 

Eggplant and sweet potato curry 

This is a really versatile curry — swap any of the vegetables according to what you like or have handy in the fridge. All the other ingredients are pantry staples, meaning you can make this one anytime without needing a special dash to the shops.

Serves:

4

Preparation Time:

15 Minutes

Cooking Time:

15 Minutes

Ingredients

2 tablespoons vegetable oil
1 red onion, cut into wedges
2 garlic cloves, finely chopped
¼ cup (65 g) Thai red curry paste
½ sweet potato, peeled and cut into 2 cm cubes (about 2 cups)
1 large eggplant, peeled and cut into 2 cm cubes (about 4 cups)
400 g can chopped tomatoes
400 ml can coconut milk
1 tablespoon brown sugar
½ teaspoon salt
½ cup coriander leaves

Method

  1. Place the oil in a wok over a medium heat, and stir-fry the onion and garlic until softened. Add the curry paste and stir for another minute, until fragrant.
  2. Add the sweet potato and eggplant and toss to coat in the curry paste. Add the tomato, coconut milk, brown sugar and salt. Bring to the boil and reduce the heat. Leave on a high simmer, stirring occasionally, until the sweet potato is tender and all the vegetables have cooked through. Taste and add more salt or sugar if required. Remove from the heat and stir through the coriander leaves. Serve with jasmine rice.

Credits:

Extracted from Classic by Julie Goodwin, Penguin Random House

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