Sweet Potato & Eggplant Curry

These are two great recipes for a meatless Monday starting with Sweet Potato & Eggplant Curry, also known as Indian Brinjal Masala. Below the video we also have a lower calorie Aubergine, Chickpea & Sweet Potato Curry. Garam masala is a useful mix for adding authenticity to Indian dishes without cluttering up the cupboard with endless spice jars. This flavourful, make-ahead curry will be popular with vegetarian guests.

 

Aubergine, Chickpea & Sweet Potato Curry

Ingredients

Ingredients

  • 2tbsp olive oil
  • 1 large onion, thinly sliced
  • 1tbsp each garam masala and black onion seeds
  • 1½tsp turmeric
  • 5cm (2in) fresh root ginger, grated
  • 2 garlic cloves, crushed
  • 1 large aubergine, cut into 2cm (¾in) cubes
  • 2 medium sweet potatoes, cut into 2cm (¾in) cubes
  • 2 x 400g tins chopped tomatoes
  • 410g tin chickpeas, drained and rinsed
  • Large handful coriander, roughly chopped

 

 

Method

Method

  1. Heat the oil in a large pan over medium heat.
  2. Add the onion and cook for 10 min until softened.
  3. Stir in garam masala, black onion seeds, turmeric, ginger and garlic and cook for 1 min.
  4. Stir in the aubergine and sweet potatoes and fry for 5 min.
  5. Add the tomatoes and simmer for 15 min, stirring occasionally, until the vegetables are tender.
  6. Stir in the chickpeas and chopped coriander, then check the seasoning.
  7. Serve with boiled rice, garnished with extra coriander.

Tips
If you want to freeze this to use later, prepare the curry to end of step 5, cool, then transfer to a container and freeze for up to one month.
To serve, defrost in the fridge then reheat gently in pan, then complete the recipe.

Serves 6 – Serving Size 1/6 of recipe – Nutrition Per Serving
Calories: 210, Fat: 6g, Carbohydrate: 35g, Sugar: 12g