Main Dishesdeliciouslyella
Aubergine, Broccoli & Sweet Potato Curry
This curry is packed full of flavour and is a real favourite. The best part is the homemade curry paste, made with fresh ginger, garlic, lime juice, tamari, chilli, coriander and turmeric. The paste is then stirred through coconut milk, roasted sweet potato, aubergine and broccoli, with a squeeze of lime and a sprinkling of fresh chilli, to serve.
👥 4 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●oven
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Start by making the curry paste; place all of the ingredients into a powerful blender and pulse to form a thick paste. Once blended, leave to one side until needed.
2
Preheat the oven to 190°C fan / 375°F. Place the chunks of sweet potato and aubergine on a baking tray, drizzle with olive oil, 1 teaspoon of chilli powder and a sprinkling of salt. Mix well and cook for 30–⏱️ 35 minutes or until the sweet potatoes begin to soften. At this point, add the broccoli and cook for a further ⏱️ 10 minutes.
olive oil2 tablespoons
3
While the vegetables cook, place a large saucepan over medium heat and add a tablespoon of coconut oil. Once melted, add the diced red onion and a sprinkling of salt. Mix well and cook for 5–⏱️ 10 minutes until soft. Then add the cumin seeds and cook for a few minutes until they begin to pop.
4
Next, stir through the curry paste and cook for ⏱️ 5 minutes until it begins to bubble. Then pour in the coconut milk and lime juice, stir and cook for a further ⏱️ 10 minutes before stirring through the roasted vegetables. Cook for a couple of minutes before serving.
lime1
5
To serve, spoon into bowls and top with sliced red chilli and coriander.
red chilli1coriander0.4 oz
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