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  • By Alrtoo
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    Curried Aubergine and Sweet Potato

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    Curried Aubergine and Sweet Potato

    A simple, quick vegetarian dish. Serve with rice or naan for a larger meal. The spinach (optional) quantity is not important, as it cooks so quickly. Other veg (green beans eg) can be added, but need to be added at a time which allows them to be ready at the same time as the sweet potato.

    • Total time: 40 minutes including prep time

    Serves: 4


    • 1 aubergine
      1 sweet potato
      1 onion
      1 tablespoon olive oil
      2 tbsp curry paste of choice
      150 ml water
      spinach leaves (optional)
      10 g green coriander


    1. Peel the sweet potato and cut into large dice. Peel and dice the onion. Heat the oil in a large nonstick frying pan. Cut the aubergine into large dice.
    2. Cook the onion and sweet potato for 3-4 minutes until starting to soften.
    3. Add the aubergine and continue cooking for a few more minutes until golden, stirring several times.
    4. Add the curry paste and water. Cook gently until the vegetables are tender - about 10 minutes, depending on the size of the pieces. Just before it is ready, stir in the spinach leaves, if using, so they wilt down in the final stage of cooking.
    5. Sprinkle over the chopped coriander and serve.

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