Vegan Sweet Potato Eggplant (Aubergine) Southeast Asian Curry

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

Ingredients
- 200g sweet potato, peeled and in 1 inch dice (1 small-ish potato)
- 300g aubergine (eggplant) in ½ inch dice (1 medium eggplant)
- 230g onion, halved and quartered (1 medium-large onion)
- oil
- ½ teaspoon coriander seeds
- ½ teaspoon cumin seeds
- 3-4 cloves garlic (1 tbsp)
- ½ tablespoon grated ginger
- 2 inches lemon grass
- 1-2 packed tbsps fresh coriander leaves and stems
- 2 tablespoon freshly squeezed lime juice
- ½ teaspoon salt
- 1 cup (240 ml) full fat coconut milk
- 2 kaffir lime leaves
- 1.5 teaspoon brown sugar
- 2 tablespoon soy sauce
- ¼-1/2 (60-120ml) stock or water

Directions/Method
1. 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.
2. 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.
3. 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.
4. 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.