Baker & Spice shares their recipe for Aubergine & Sweet Potato Coconut Curry with Toasted Pita Bread.
Aubergine & Sweet Potato Coconut Curry with Toasted Pita Bread
Baker & Spice
Ingredients
- 100g Small aubergine
- 100g Sweet potato cubes
- 1 Red onion
- 2tbsp Olive oil
- 1tbsp Mustard seeds
- 3-4 Curry leaves
- 1tbsp Turmeric powder
- 1tbsp Coriander powder
- 1tbsp Paprika powder
- 50g Desiccated coconut
- 200ml Coconut milk
- 50g Fresh coriander leaves
- 10g Toasted coconut flakes
Directions
- Heat olive oil, add mustard seeds & curry leaves, once it starts spluttering add chopped red onion & sauté until translucent.
- Add dry spice powder, desiccated coconut, coconut milk & some water to adjust consistency.
- Blend the curry in a vita-mix.
- Cut small aubergines into half and cook on a hot pan with olive oil, cook until soft, follow same procedure for sweet potato cubes.
Information
- Category
- Main Dishes, Curries