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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

Aubergine & Sweet Potato Coconut Curry, Toasted Pita Bread

Ingredients

  1. 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

  1. Heat olive oil, add mustard seeds & curry leaves, once it starts spluttering add chopped red onion & sauté until translucent.
  2. Add dry spice powder, desiccated coconut, coconut milk & some water to adjust consistency.
  3. Blend the curry in a vita-mix.
  4. Cut small aubergines into half and cook on a hot pan with olive oil, cook until soft, follow same procedure for sweet potato cubes.
Image Source: Baker & Spice
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