Sweet Potato and Aubergine Masala

Total time 75 mins

20 mins preparation time

55 mins cooking time

This easy vegetable curry recipe uses a ready-made curry paste to save time and has yoghurt stirred in at the end of cooking to enrich it and cool the heat of the spices.

Ingredients

4 portion(s)

2 tbsp

sunflower oil

large onion, peeled and thinly sliced

450 g

sweet potatoes, peeled and cut into 2.5 cm / 1 in chunks

small aubergine, cut into 2.5 cm / 1 in chunks

courgettes, sliced

red pepper, deseeded and chopped

2 tbsp

medium curry paste

400 g

(14 oz) tin of chopped tomatoes

2 tbsp

Kikkoman Naturally Brewed Less Salt Soy Sauce

300 ml

vegetable stock

2 tsp

cornflour

150 g

natural yoghurt

chopped fresh coriander, to garnish

Nutritional facts (per portion): 1171 kJ / 279 kcal

Preparation

Step 1

Heat the oil in a large, deep pan, add the onion and fry gently for 5 minutes. Add the sweet potatoes and cook for a further 5 minutes, stirring occasionally.

Step 2

Add the aubergine and courgettes, frying for 5 minutes more before adding the red pepper. Stir in the curry paste.

Step 3

Add the tomatoes, soy sauce and stock and bring to a simmer. Cover the pan and cook for about 30 minutes or until the vegetables are tender.

Step 4

Mix the cornflour with the yoghurt and stir into the pan. Simmer over a low heat, stirring frequently, until the sauce thickens. Cook for 2-3 minutes more, scatter over the chopped coriander and serve with pilau or plain boiled rice, Indian breads and chutneys.

Tip

Prepare the recipe the day before needed up to the end of step 3 then add the yoghurt and reheat to serve.

Variations:

Ring the changes by adding other vegetables to the curry – try squash or pumpkin instead of sweet potato and cauliflower instead of the aubergine.

Recipe-ID: 311

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Featured product in this recipe

Kikkoman Naturally Brewed Less Salt Soy Sauce

Heat the oil in a large, deep pan, add the onion and fry gently for 5 minutes. Add the sweet potatoes and cook for a further 5 minutes, stirring occasionally.

Add the aubergine and courgettes, frying for 5 minutes more before adding the red pepper. Stir in the curry paste.

Add the tomatoes, soy sauce and stock and bring to a simmer. Cover the pan and cook for about 30 minutes or until the vegetables are tender.

Let us know what you think

Click on the number of stars you want to give: the more the better!