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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


  1. 100g Small aubergine
  2. 100g Sweet potato cubes
  3. 1 Red onion
  4. 2tbsp Olive oil
  5. 1tbsp Mustard seeds
  6. 3-4 Curry leaves
  7. 1tbsp Turmeric powder
  8. 1tbsp Coriander powder
  9. 1tbsp Paprika powder
  10. 50g Desiccated coconut
  11. 200ml Coconut milk
  12. 50g Fresh coriander leaves
  13. 10g Toasted coconut flakes


  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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