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.
AuthorgooeygraciousmeHeat the oil in a large saucepan and add cumin seeds. Once they sizzle, add the asafoetida and stir.
Add the onions and cook until they brown.
Make a chilli, garlic and ginger paste whilst onions are cooking and then add to the pan. Cook until the garlic has browned.
Add the pureed tomatoes/tin of tomatoes and add in all the spices and salt. Let this simmer for a couple of minutes.
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.
Garnish with mint and serve with chapattis or rice!
Ingredients
Directions
Heat the oil in a large saucepan and add cumin seeds. Once they sizzle, add the asafoetida and stir.
Add the onions and cook until they brown.
Make a chilli, garlic and ginger paste whilst onions are cooking and then add to the pan. Cook until the garlic has browned.
Add the pureed tomatoes/tin of tomatoes and add in all the spices and salt. Let this simmer for a couple of minutes.
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.
Garnish with mint and serve with chapattis or rice!