Trying to be a little healthier this month after weeks of indulgence, so we’re starting the new year with an Aubergine & Sweet Potato curry. Cooked in a tomato gravy with garam masala and spices, this curry makes a wholesome meal with chapattis or rice.

Yields4 Servings
Total Time45 mins

 2 tbsp Oil
 1 tsp Cumin seeds
 ¼ tsp Asafoetida/hing
 1 Onion, chopped
 2 Green chillies, or to taste
 1 Thumb Ginger
 3 Garlic cloves
 2 Large tomatoes, pureed or 1 400g tin of chopped tomatoes
 Salt to taste
 1 tsp Red chilli powder
 ½ tsp Turmeric
 ½ tsp Cumin and coriander powder
 1 Aubergine, diced into chunks
 2 Small sweet potatoes, diced into chunks
 1 Large tomato, chopped
 Mint for garnishing (optional)

1

Heat the oil in a large saucepan and add cumin seeds. Once they sizzle, add the asafoetida and stir.

2

Add the onions and cook until they brown.

3

Make a chilli, garlic and ginger paste whilst onions are cooking and then add to the pan. Cook until the garlic has browned.

4

Add the pureed tomatoes/tin of tomatoes and add in all the spices and salt. Let this simmer for a couple of minutes.

5

Add the aubergine, potatoes and chopped tomato to the mixture and stir well. Let this cook for about 20 minutes on a low heat and stir occasionally. Add water if the gravy for the curry is too thick and adjust salt accordingly.

6

Garnish with mint and serve with chapattis or rice!

Ingredients

 2 tbsp Oil
 1 tsp Cumin seeds
 ¼ tsp Asafoetida/hing
 1 Onion, chopped
 2 Green chillies, or to taste
 1 Thumb Ginger
 3 Garlic cloves
 2 Large tomatoes, pureed or 1 400g tin of chopped tomatoes
 Salt to taste
 1 tsp Red chilli powder
 ½ tsp Turmeric
 ½ tsp Cumin and coriander powder
 1 Aubergine, diced into chunks
 2 Small sweet potatoes, diced into chunks
 1 Large tomato, chopped
 Mint for garnishing (optional)

Directions

1

Heat the oil in a large saucepan and add cumin seeds. Once they sizzle, add the asafoetida and stir.

2

Add the onions and cook until they brown.

3

Make a chilli, garlic and ginger paste whilst onions are cooking and then add to the pan. Cook until the garlic has browned.

4

Add the pureed tomatoes/tin of tomatoes and add in all the spices and salt. Let this simmer for a couple of minutes.

5

Add the aubergine, potatoes and chopped tomato to the mixture and stir well. Let this cook for about 20 minutes on a low heat and stir occasionally. Add water if the gravy for the curry is too thick and adjust salt accordingly.

6

Garnish with mint and serve with chapattis or rice!

Aubergine & Sweet Potato Curry
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