Main Dishesdeliciouslyella
Golden Aubergine & Sweet Potato Curry
This golden curry is everything you want from a comforting midweek dinner or a cosy Saturday night on the sofa. Its jam packed with nourishing veggies – creamy coconut milk, silky aubergine, sweet potato, nutty black chickpeas and fresh green beans. The flavour improves with time, making it perfect for batch cooking.
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●food processor
- ●pan
- ●casserole dish
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 390°F. Add the aubergine and sweet potato to a large deep-sided baking tray with the olive oil and a pinch of salt. Toss together until combined. Roast for 35–⏱️ 40 minutes, stirring halfway through, until golden.
olive oil2 tablespoons
2
Meanwhile, make the curry paste. Add the onion, ginger, chilli, garlic, curry powder, turmeric, coriander stalks and a pinch of salt to a mini-chopper or high-speed food processor. Blitz into a coarse paste.
3
Warm a shallow casserole dish, or sauté pan with a lid over medium–low heat and add a drizzle of olive oil. Add the curry paste and cook for 15–⏱️ 20 minutes, stirring frequently, until fragrant and golden.
olive oil2 tablespoons
4
Stir in the cherry tomatoes, coconut milk, chickpeas and almond butter. Cover with the lid and simmer for 20–⏱️ 25 minutes, stirring occasionally, until rich and deeply golden. Add the green beans for the final ⏱️ 10 minutes of cooking, until tender.
almond butter1 tablespoon
5
Fold the roasted aubergine and sweet potato into the curry and season to taste. Roughly chop the coriander leaves and scatter over before serving.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...