Aubergine & Sweet Potato Coconut Curry, Toasted Pita Bread

This Vegan Curry Proves You Don't Need Meat For a Filling Meal

Name: This Vegan Curry Proves You Don't Need Meat For a Filling Meal
Total time: 30 min
Yield: 2
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

20 September, 2018 by Leah Simpson

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