Sweet Potato and Aubergine Masala
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
- 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.
Try our some of our other easy One Pot Recipes