Eggplant Curry with Sweet Potato

Ingredients

• Aubergine 1 large (approx. 500g)
• Sweet potato 1 large (approx. 300g)
• Onion 1 medium
• Garlic cloves 3
• Fresh ginger 2cm piece
• Vegetable oil 2 tbsp
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Turmeric 1/2 tsp
• Chilli powder (optional) 1/4 tsp
• Chopped tomatoes 1 x 400g can
• Full-fat coconut milk 1 x 400ml can
• Vegetable stock 100ml
• Garam masala 1 tsp
• Fresh coriander small bunch
• Salt and freshly ground black pepper to taste

Method

1. Prepare the vegetables: Dice the aubergine and sweet potato into bite-sized cubes (approx. 2cm). Finely chop the onion. Mince the garlic and ginger.
2. Heat the vegetable oil in a large saucepan or pot over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
3. Add the minced garlic and ginger, and cook for another minute until fragrant. Stir in the ground cumin, ground coriander, turmeric, and chilli powder (if using), and cook for 30 seconds, stirring constantly, until aromatic.
4. Add the diced aubergine and sweet potato to the pot. Stir well to coat the vegetables in the spice mixture.
5. Pour in the chopped tomatoes, coconut milk, and vegetable stock. Stir everything together, scraping any bits from the bottom of the pan.
6. Bring the curry to a simmer, then reduce the heat, cover the pot, and cook for 20-25 minutes, or until the aubergine and sweet potato are tender. Stir occasionally.
7. Once the vegetables are cooked, stir in the garam masala and most of the fresh coriander (reserving some for garnish).
8. Season the curry with salt and black pepper to your taste. Serve hot, garnished with the remaining fresh coriander.