Go Back
+ servings
Aubergine and sweet potato curry finished cooking and ready to serve from casserole pot.
Print

Aubergine and Sweet Potato Curry

Aubergine and sweet potato curry is a simple and deliciously healthy vegan curry. An all in one pot hearty family meal ready in just one hour!
Course Dinner
Cuisine Indian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 378kcal
Author Neil

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion diced
  • 1 tablespoon ginger and garlic paste
  • 1 large aubergine cut into chunks
  • 2 sweet potatoes peeled and cut into chunks
  • 1 red bell pepper cut into chunks
  • 2 teaspoon medium curry powder
  • 1 teaspoon garam marsala
  • ½ teaspoon mild chilli powder
  • ½ teaspoon cumin powder
  • 2 x 400g tins of chopped tomatoes
  • Chopped fresh coriander

Instructions

  • Gently heat the olive oil in a large saucepan or casserole pot then add the onion. Sauté for 2-3 minutes until the onion softens then stir in the ginger and garlic paste.
  • Add the aubergine, sweet potatoes, pepper and spices stir well and cook for 3 minutes.
  • Add the chopped tomatoes, stir and bring to the boil. Turn down the heat, put a lid on and simmer the vegetables for 20 minutes until they are soft and tender stirring occasionally. Add a little water if curry becomes too thick.
  • Divide between 4 balti dishes with the chopped fresh coriander scattered over.
  • Serve with naan breads or rice.

Nutrition

Calories: 378kcal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Sodium: 341mg | Potassium: 985mg | Fiber: 8g | Sugar: 14g | Vitamin A: 10520IU | Vitamin C: 63.2mg | Calcium: 105mg | Iron: 3.4mg