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    Sweet Potato and aubergine subji with a red onion and coriander raitaSweet Potato and aubergine subji with a red onion and coriander raita

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    Sweet Potato and aubergine subji with a red onion and coriander raitaSweet Potato and aubergine subji with a red onion and coriander raita

    Observer Food Monthly award winner

    • Total time: 1 hr

    Serves: 3

    Ingredients

    • The base -
      1-2 medium sized onions
      3-4 cloves of garlic
      1 tsp cumin seeds
      1-2 green chilli peppers (according to what strength you like) finely chopped
      Salt and pepper to season
      25g butter(optional)
      A good swig of Extra virgin olive oil
      2 tsp garam masala
      2 tsp turmeric
      1/2 tsp ground cardamom
      1/2 tin chopped tomatoes
      a good handful roughly chopped coriander

      The vegetables -
      1 large aubergine cut into small cubes
      2 medium sized sweet potatoes cut into slightly larger cubes (keep skin on)
      2 good handfuls of roughly chopped spinach

      The raita -
      half a pot of natural yoghurt
      1/2 clove of finely chopped garlic
      1/2 a red onion, finely chopped
      A handful of chopped coriander
      A good squeeze of lemon

    Method

    1. Fry the onions, garlic, ginger, cumin seeds and chillies with a pinch of salt in a little nit of butter and olive oil until soft. Stir in the garam masala, turmeric and cardamom, followed by the chopped tomatoes and half of the chopped coriander. Simmer for 5-10 minutes before adding the aubergine. Leave to simmer under a lid for 20 minutes, then add the sweet potatoes. If it gets too dry, add a little water. Leave the mixture to simmer for another 20-30 minutes then add the spinach. Leave to simmer until the spinach wilts, then add the rest of the coriander and season.
    2. For the raita, mix the yoghurt, garlic, red onion and coriander in a bowl, add a squeeze of lemon and season to taste. Serve the subji with basmati rice or toasted lebanese pitta bread and the raita on the side.

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