Best Spiced Aubergine Sweet Potato And Spinach Curry Recipes

SPICED AUBERGINE, SWEET POTATO AND SPINACH CURRY

Steps:

• Cut Aubergines into 1 inch cubes, peel sweet potato and cut also into 1 inch cubes.
• Bruise the lemongrass and cut off the dry top half. Put lemongrass into processor with the coriander root and stems, garlic, ginger, chilli, lime leaves and 2 tbsp water. Blend to a paste.
• In a large fry pan heat 3 tbsp oil until almost smoking. Fry Aubergine in small batches until golden, remove and drain on kitchen paper.
• Place a large saucepan over a medium heat and add the remaining 1 tbsp oil, when hot add onions and cook, stirring from time to time for about 5 mins until translucent. Add the paste together with the roasted spice mix and cook, stirring for 3-4 mins to release the flavours.
• Pour in the coconut milk, then add the tamarind water, fish sauce and sugar. Stir well, bring to the boil, than add the sweet potato.
• Turn down the heat and simmer for 10 mins, then add the browned aubergine and cook for a further 5 minutes.
• In a separate pan cook the spinach quickly until just wilted. Tip into a sieve and refresh under cold running water and squeeze dry.
• Just before serving add the spinach to the curry and gently warm through. Taste and adjust seasonings if necessary with sugar or fish sauce. You are looking for a balance of sweet, sour, hot and salty flavours.

MASHED AUBERGINE AND SPINACH CURRY RECIPE

Steps:

• Preheat oven to 200°C.
• Gently fry the chopped onions in four tablespoons of oil, add the spices and stir well. Once the onions have softened, set the pan to one side.
• Put some oil on a piece of kitchen paper and rub the aubergines all over, then prick them about three times with a fork, place on a baking tray and put in the oven on a high heat for about 30 minutes Check them after about 10 minutes and turn them over until they're slightly charred on the outside.
• Take the aubergines from the oven and cut them down one side and take the tops off. Open them up and carefully scoop the flesh out and place in a bowl. Mash the flesh with a fork.
• Now put the spice and onion mixture back on the hob and heat gently, add the mashed aubergine and stir well.
• Wash the spinach, break it up into small pieces and add to the pan. Stir well then add your chopped tomatoes.
• Leave for about 10 minutes on a low heat then add your crushed garlic and coriander, stir well and gently heat for another 15 minutes.
• If possible leave the curry for a couple of hours to stand and reheat just before serving.

GREEN CURRY WITH SWEET POTATO AND AUBERGINE (EGGPLANT)

Steps:

• Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes.
• Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt; garnish with shredded lime leaf and cilantro.