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
- Preparation Time20 mins
- Cooking Time55 mins
Nutrition per serving
- Energy289 Kcals
- Saturated Fat1.8g
- 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.
TipPrepare 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.