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Aubergine and Sweet Potato Coconut Curry

Prep Time 10 minutes
Cook Time 20 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.