Sweet Potato and Aubergine Curry

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!

Ingredients

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

300ml water

3-4 tbsp soy yogurt

Fresh or dried mint and coriander

 

Method

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