Aubergine & Sweet Potato Coconut Curry, Toasted Pita Bread
This Vegan Curry Proves You Don't Need Meat For a Filling Meal
Baker & Spice shares their recipe for Aubergine & Sweet Potato Coconut Curry with Toasted Pita Bread.
Aubergine & Sweet Potato Coconut Curry with Toasted Pita Bread
Baker & Spice

Ingredients
- 100g Small aubergine
100g Sweet potato cubes
1 Red onion
2tbsp Olive oil
1tbsp Mustard seeds
3-4 Curry leaves
1tbsp Turmeric powder
1tbsp Coriander powder
1tbsp Paprika powder
50g Desiccated coconut
200ml Coconut milk
50g Fresh coriander leaves
10g Toasted coconut flakes
Directions
- Heat olive oil, add mustard seeds & curry leaves, once it starts spluttering add chopped red onion & sauté until translucent.
- Add dry spice powder, desiccated coconut, coconut milk & some water to adjust consistency.
- Blend the curry in a vita-mix.
- Cut small aubergines into half and cook on a hot pan with olive oil, cook until soft, follow same procedure for sweet potato cubes.
Information
- Category
- Main Dishes, Curries
- Yield
- 2
- Total Time
- 29 minutes, 59 seconds
Image Source: Baker & Spice