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Aubergine and Sweet Potato Coconut Curry
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
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.