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
Servings 3
Ingredients
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
Curry
- 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
Instructions
- Place all the curry paste ingredients in a food processor and whizz to a paste.
- Place the paste with a little olive oil in a pan, cook for a few minutes.
- Add 1/2 tin of the coconut milk.
- Add in the chopped aubergine and sweet potato, bring to a simmer.
- Add the rest of the coconut milk and simmer for 10 minutes.
- Add the runner beans and cook for 10 minutes.
- Garnish with the chopped coriander leaves.