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.
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
- 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.