Sweet Potato and Aubergine Masala

Sweet Potato and Aubergine Masala

This vegetable curry 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

  • Serves4
  • Preparation Time20 mins
  • Cooking Time55 mins

Nutrition per serving

  • Energy289 Kcals
  • Sugars21.3g
  • Fat9.8g
  • Saturated Fat1.8g
  • Salt2.2g


  • 2tbsp sunflower oil
  • 1 large onion, peeled and thinly sliced
  • 450g sweet potatoes, peeled and cut into 2.5cm chunks
  • 1 small aubergine, cut into 2.5cm chunks
  • 2 courgettes, sliced
  • 1 red pepper, deseeded and chopped
  • 2tbsp medium curry paste
  • 400g can chopped tomatoes
  • 2tbsp Kikkoman Less Salt Soy Sauce
  • 300ml vegetable stock
  • 2tsp cornflour
  • 150g natural yoghurt
  • Chopped fresh coriander, to garnish


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 then 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.

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, then scatter over the chopped coriander.


Prepare the recipe the day before it's needed up to the end of step 1 then when you come to reheat it, add the yoghurt mix before serving. You can also add other vegetables to the curry - try squash or pumpkin instead of sweet potato and cauliflower instead of the aubergine. Serve with pilau or plain boiled rice, Indian breads and chutneys.