• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Messy Vegan Cook
  • Recipes
  • Thai Food + Travel
  • Supper Clubs
  • Subscribe
    • Bloglovin
    • Instagram
    • RSS
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Thai Food and Travel
  • London Vegan Supper Clubs
  • About
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Easy Vegan Recipes » Mains

    Roasted Sweet Potato and Aubergine Curry / Soup

    6 October, 2010 by Kip Leave a Comment

    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.

    More Mains

    • Instant pot tomato hot pot soup base for winter warming
    • Vegan cheesy cauliflower with Chinkiang vinegar
    • Thai style vegan chicken rice (khao man gai)
    • Vegan mee gati – Thai coconut milk noodles

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

    More about me →

    • All recipes
    • Thai food + travel
    • General travel
    • Reviews
    • Food facts
    • Thai fried tofu with sweet peanut dipping sauce
    • Thai winged bean salad (yam tua pu)
    Vegan Thai Recipes
    Vegan Travel in Thailand
    Kippysnacks logo

    I run vegan Thai supper clubs at my home in East London.

    Think Like a Vegan

    Think Like a Vegan Book

    A thoughtful read for long time vegans and nonvegans alike, this is one of the best styles of arguing for and discussing veganism I have yet to find. Highly recommended reading.

    Footer

    ^ back to top

    About

    • About
    • Frequently Asked Questions
    • Privacy policy
    • Relationships and disclosures
    • Comments Policy
    • PR and Review Policy
    • Freelance and Consultancy

    Contact

    Email me
    • Facebook
    • RSS Feed
    • Instagram
    • Pinterest
    • Twitter

    Newsletter

    All content on this site, including, but not limited to, text, recipes, and photographs are owned by Messy Vegan Cook and its contributors. No content may be reprinted or reproduced without permission. As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Messy Vegan Cook