Full of nourishing ingredients, this curry is one of my favourite go to winter recipes. The chunks of sweet potato go perfectly with the tender aubergine to create a deliciously comforting dish.
The recipe can easily be doubled up to serve 4-6 people.
Aubergine & Sweet potato Curry
Begin adding a splash of olive oil to your pan and allow to heat through. Chop your onions and sweet potatoes into small chunks and add to the pan to cook through for roughly 10 minutes on a low heat.
Once your onions are browned and your sweet potatoes are softened, add your spices and cardamon pods. Stir well to ensure all the ingredients are evenly covered.
Chop your aubergine into chunks and add to the pan along with your coconut milk and a pinch of salt and pepper.
Leave to simmer on a low heat for 20 minutes or until the curry has reached the consistency you desire.
Finish by adding the lemon juice and a handful of spinach roughly 2 minutes before serving.
I like to serve mine on a bed of brown rice, a naan bread and a side of mango chutney.