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    Curried aubergine & sweet potato

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    Curried aubergine & sweet potato

    Our aubergines are grown by Joe Salvo at his nursery in Nazeing, Essex, a family business that Joe runs with his wife, Mima. Born in Italy, Joe's a big fan of aubergines, especially cooked the Italian way: lightly fried in olive oil and garlic, and sprinkled with grated parmesan.

    • Preparation time: 5 minutes to 10 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 20 minutes to 30 minutes 30 minutes

    Serves: 4


    • 1 Large aubergine
    • 1 Medium sweet potato
    • 1 tbsp Olive oil
    • 1 Onion, chopped
    • 2 tbsp Madras curry paste
    • ½ 20g Pack of coriander leaves, roughly chopped


    1. Cut the aubergine into chunky pieces. Peel the sweet potato and cut into large dice. Heat 1 tbsp olive oil in a large frying pan and fry the sweet potato and onion for 3-4 minuts, until starting to soften
    2. Add the aubergine and fry for a further 3 minutes, turning occasionally until golden. Stir in the Madras curry paste along with 150ml water. Cover and simmer for 10 minutes, until the sweet potato is tender. Finally, sprinkle over the coriander to serve.

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