Sweet Potato and Aubergine Curry
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If you are looking for some inspiration for those mid-week meals, see how easy it can be to enjoy the benefits of a plant-based diet with this delicious winter warmer meal.
Ingredients:
Serves 2
For the curry:
1 large sweet potato (or 2 medium – 1x white, 1x orange)
1 aubergine
1 onion
4 cloves garlic (peeled)
¼ cup chopped Montagu Turkish apricots
1 tbsp melted coconut oil
1 tsp coriander seed
1 tsp cumin seed
1 tsp ground cumin
1 tsp ground coriander
Pinch cayenne pepper (optional)
½ - 1 tsp salt (according to taste)
1/4 cup water
1 can coconut milk
For the rice:
1 cup basmati rice
4 cups water
2 tbsp desiccated coconut
Pinch salt
Serve with:
Montagu Cashews
Fresh Coriander
Black pepper
For the curry:
1 large sweet potato (or 2 medium – 1x white, 1x orange)
1 aubergine
1 onion
4 cloves garlic (peeled)
¼ cup chopped Montagu Turkish apricots
1 tbsp melted coconut oil
1 tsp coriander seed
1 tsp cumin seed
1 tsp ground cumin
1 tsp ground coriander
Pinch cayenne pepper (optional)
½ - 1 tsp salt (according to taste)
1/4 cup water
1 can coconut milk
For the rice:
1 cup basmati rice
4 cups water
2 tbsp desiccated coconut
Pinch salt
Serve with:
Montagu Cashews
Fresh Coriander
Black pepper
Method:
- Preheat the oven to 180ºC
- Roughly chop the sweet potato, aubergine and onion and place out on a lined roasting tray with the garlic cloves. Drizzle with oil and season with salt. Roast for 30min until tender and slightly caramelized.
- In a large pot prepare the basmati rice according to packet instructions and once cooked drain off water and set aside.
- Once the vegetables are cooked, add them to a large pot with the spices, chopped apricots and coconut milk. Allow to cook on a low heat for 10-15min until the coconut milk has absorbed the flavour and colour of the vegetables. Add more water if necessary.
- To serve, dress the rice with desiccated coconut, cumin seed and coriander seed. Scoop some rice and curry into a bowl and garnish with fresh coriander and cashew nuts.