Skip Nav
Matcha Recipes
Matcha
2 Tasty Ways to Work Matcha Into Your Breakfast
Green Vegetables & Ricotta Tart With Parmesan Crust
Chef Recipes
Make Every Monday Meat-Free With This Green Vegetables & Ricotta Tart
Wild Mushroom Omelet
Chef Recipes
A Mushroom Omelet to Drive Vegetarians Wild
Menu Planning
No Worms or Eyeballs in This Adults-Only Halloween Menu
How to Reheat Rice
Leftovers
3 Ways to Revive Leftover Rice

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

Aubergine & Sweet Potato Coconut Curry with Toasted Pita Bread

Aubergine & Sweet Potato Coconut Curry, Toasted Pita Bread

Ingredients

  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

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
What Happens When You Stop Eating Dairy?
Snails, Garlic Shoots and Parsley
Chapli Kabab
Natalie Portman Interview About Being Vegan
Mutton Chelo Kebab
Spicy Sesame Carrot Salad
Roasted Beetroot Lentil Salad
Crustless Shakshuka Pizza
Mediterranean Stuffed Squash Recipe
Vegetable Maklouba
Sambosas Recipe
Pan-Seared Salmon
Latest Recipes, Menus, Food & Wine
All the Latest From Ryan Reynolds