Still going with my vegan dishes and this one was an absolute doozy of a dish! Ridiculously simple (as I try to make most of dishes!) and incredibly delicious!
1 red onion, sliced
2 garlic cloves, sliced
2 sweet potatoes, peeled cubed
2 aubergines, cubed
400ml coconut milk
1 tbsp red Thai curry paste (vegan)
Handful of spinach
3-4 tbsp soy yogurt
Fresh or dried mint and coriander
Drizzle the aubergine with some olive oil and roast in the oven at approx 180 degrees celsius for 30 minutes
In a pan/wok, heat a little oil and cook the onion and garlic until soft. Add the curry paste and stir.
Add the sweet potato, coconut milk and the water and bring to a lovely simmer with the lid on for about 15-20 minutes or until the sweet potato is soft.
Add in a handful of spinach and the aubergine from the oven and stir. Keep simmering for 2 minutes.
Mix the soya yogurt with the mint and coriander.
Serve the curry with some rice and drizzle over the yogurt – enjoy!!
You know my love of aubergine is strong and this does not disappoint.
Love, A x