Roasted aubergine, sweet potato and spinach curry

This is a recipe for a simple, light, and healthy vegan curry, which comes from Chloe Coker and Jane Montgomery’s book The Vegetarian Pantry. I cooked it for a potluck supper and was noted as everyone’s favourite dish of the night.

Ingredients

  • 2 aubergines/eggplants, chopped into bite-sized pieces
  • 1 sweet potato, peeled and chopped into bite-sized pieces
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 1 tbsp ground cinnamon
  • 1 tbsp vegetable oil
  • ½ tsp mustard seeds
  • 1 shallot, chopped
  • 2cm piece of fresh ginger, peeled and grated
  • 2 garlic cloves, crushed
  • 1 fresh red chilli, finely chopped
  • 2 tsp garam masala
  • 2 tsp sugar
  • 1 x 400g tin chopped tomatoes
  • Large handful of fresh spinach, washed and dried
  • A pinch or 2 of sugar, to taste.
  • A squeeze of fresh lime juice
  • Salt and freshly ground black pepper
  • A handful of fresh coriander/cilantro leaves, finely chopped

Method

1. Preheat the oven to 180C (350F) Gas mark 4.

2. Put the aubergine/eggplant and sweet potato on a baking sheet and season with salt and pepper.

3. Drizzle with the olive oil and sprinkle with cinnamon. Roast in the preheated oven for about 40 minutes, until cooked and golden.

4. Heat the vegetable oil in a large saucepan. When the oil is hot, add the mustard seeds and cover with a lid. Cook for 2 minutes or until they pop.

5. Turn down the heat, uncover, and add the shallot, ginger, garlic, and chilli. Fry for 3 minutes until they start to soften.

6. Add to the pan the garam masala and sugar and fry for 5 minutes.

7. Finally, to the pan add the tomatoes and simmer for 15 minutes.

8. Stir the roasted vegetables through the sauce and cook over a low heat for about 10 minutes, and stir in the spinach until wilted.

9. Taste and adjust the seasoning by adding more sugar, lime or salt and pepper, to taste.

Spoon onto serving plates and serve hot with rice and a spoonful of plain yoghurt, if liked.

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