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
1 
large onion, peeled and thinly sliced
450 g
sweet potatoes, peeled and cut into 2.5 cm / 1 in chunks
1 
small aubergine, cut into 2.5 cm / 1 in chunks
2 
courgettes, sliced
1 
red pepper, deseeded and chopped
2 tbsp
medium curry paste
400 g
(14 oz) tin of chopped tomatoes
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

Recipe as PDF

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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.

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.

Let us know what you think

Thank you for your feedback!

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

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