Aubergine and Sweet Potato Coconut Curry

Oh my days. I think I may be getting my curry groove back. Being half Sri-Lankan this type of food is just genetically in me, it makes my soul happy. However life with small children has meant I haven’t cooked many spicey dishes for a while. I’m slowly aiming to get them all onto spicer food, meanwhile I decided to get a friend over so I could cook this dish.

I served this with some simple rice noodles, cooked then stir fried quickly with 1tbsp soy sauce, 1 tbsp white wine vinegar, 1 tbsp sesame seeds, chopped spring onions and beetroot leaves plus stalks.


Aubergine and Sweet Potato Coconut Curry

Prep Time 10 minutes
Cook Time 20 minutes
Servings 3


Curry paste

  • 1 medium chilli
  • 1 small red onion, peeled and chopped
  • 2 garlic cloves, peeled
  • 1 /2 tsp ground cloves
  • 1 tsp tumeric
  • 1 tsp ground cumin
  • 1 large handful corinder stalks
  • 1/2 inch ginger root, peeled and chopped


  • 1 tbsp olive oil
  • 1 medium aubergine, chunky
  • 1 medium sweet potato, chunky
  • 2 handfuls runner beans, chopped
  • 1 400g tin of coconut milk
  • 1 handful coriander leaves


  1. Place all the curry paste ingredients in a food processor and whizz to a paste.

  2. Place the paste with a little olive oil in a pan, cook for a few minutes.

  3. Add 1/2 tin of the coconut milk.

  4. Add in the chopped aubergine and sweet potato, bring to a simmer.

  5. Add the rest of the coconut milk and simmer for 10 minutes.

  6. Add the runner beans and cook for 10 minutes.

  7. Garnish with the chopped coriander leaves.

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