Healthy, vibrant, quick and easy, this humble vegetarian curry is packed with flavour.
Sweet potato brinjal curry
Serves 4-6
Ingredients
½ cup olive or canola oil
600g baby brinjals, roughly chopped
1 onion, chopped
1 tsp cumin seeds
5 cloves garlic, chopped
2cm knob grated ginger
1 chilli, deseeded and finely chopped
1 tsp ground coriander
½ tsp chilli powder
½ tsp turmeric
1 can (400g) peeled and chopped tomatoes
1 Tbsp sugar
2 large, sweet potatoes, peeled and cubed
1 cup water
½ lemon
Salt and milled pepper
Handful chopped coriander
Bread, for serving
Method
- Heat half the oil in a heavy-based pot over medium heat.
- Add the brinjals and fry on both sides until golden brown. Remove and set aside.
- Heat remaining oil in the same pot and sauté onion and cumin seeds until fragrant and soft, about 5-8 minutes.
- Add garlic, ginger, chilli and spices, then saute for about 3 minutes.
- Tip in tomatoes, add sugar and simmer for 8-10 minutes.
- Add sweet potatoes and water, cook for another 15-20 minutes.
- Stir in fried brinjals and cook for 10 more minutes, stirring occasionally and adding extra water if needed.
- Add a generous squeeze of lemon juice and season.
- Stir through coriander and serve with bread on the side.
Cook’s note
Sop up with buttery garlic naan or parathas for the ultimate ‘utensil’.
By: Sjaan van der Ploeg
Photography by: Fresh Living magazine
Text courtesy of MyKitchen magazine
