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Sweet potato, cauliflower & eggplant curry
Packed with fresh vegetables this dish is simply a taste sensation - outstanding on those taste buds
Recipe Created by Ren Patel, London, UK

 

THINGS YOU NEED:

1 medium eggplant
1 large sweet potato
1 medium cauliflower
2 tablespoons olive oil
1 tablespoon chopped fresh garlic
1 tablespoon chopped fresh ginger
2 cups water
1 can crushed tomatoes (28 oz)
1 teaspoon salt
4 tablespoons shredded/desiccated coconut (can be found in baking section)
 

FROM THE SPICE BOX:

2 teaspoons mustard seeds
1 tablespoon ground cumin & coriander
1 teaspoon turmeric powder
½ teaspoon chili powder*
 
*Note: if you prefer a hotter spice level 
increase the amount of chili powder by ¼ teaspoon increments to suit your taste. Be cautious!



ESSENTIAL PREPARATION:

  • Dice the eggplant into ½ inch pieces
  • Peel and dice the sweet potato into ½ inch pieces
  • Cut the cauliflower florets into 1 inch pieces
  • Peel and chop the garlic as finely as possible
  • Peel and chop the ginger as finely as possible
  • Prepare everything else from the Things You Need section so that all ingredients are at hand and you are ready to cook

COOKING GUIDE:

  1. Heat the oil in the pan so it’s hot, then with the lid in your hand add the mustard seeds and cover quickly, let it pop for about 30 seconds.
  2. Put the heat on low for 1 minute and carefully open the lid and add the crushed canned tomatoes, garlic, ginger, coconut, salt, water, ground cumin & coriander, turmeric powder and chili powder. Stir it well and then add the sweet potato, cauliflower and eggplant and stir again.
  3. Simmer on a low to medium heat for 30 minutes with the lid on, stirring occasionally.
  4. Serve.
  5. Suggested serving accompaniments include rice, quinoa or cous cous and non gluten free options such as naan or pita bread.
Approximate nutritional values per serving (serving size 641g)

Calories
286

Carbohydrates
44.9g
15%
Sugars
22.1g
Fat
9.6g
15%
Saturates
2.4g
12%
Protein
10.6g

 

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