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Sweet Potato and Aubergine Curry

by Karl

Sweet Potato and Aubergine Curry

Sweet Potato and Aubergine curry, not your usual staple curry ingredients and to be honest I was a little apprehensive on the outcome. Aubergine is an ingredient I rarely use and the only thing that sprang to mind was baba ganoush which is not a curry.

Sweet Potato

Again this is another ingredient that I and many others underused. Records suggest that the sweet potato originated from South American and possibly in existence from 8000 BC.  Surprisingly (to me) the sweet potato is not related at all to the common potato and possible the first Europeans to taste where those on the Christopher Columbus‘s expedition in 1492.

Sweet Potato Recipes

10 Sweet Potato recipes you may want to try . My latest twist was to top a Moroccan stew mixed with regular mash.  Boiled mashed then combined with white mashed potato. The next step is the flavour boost from the butter. To a small frying pan add caraway seeds, cinnamon and ground coriander. Toast the spices for 45 seconds then ad 50 to 100g of butter and melt. The butter absorbs all the toasted spices then pour into you mixed mash and mash again. Taste then season very well with salt and pepper to really bring out the flavours.

 

Sweet Potato and Aubergine Curry

This curry was taken and adapted from a Sainsbury recipe (from that annoying Essex boy). Its been a few years ago but time and time again we go back to this sweet potato and aubergine curry. The simple reason  is its so easy to make and it taste great. They do have a similar one on their website but it has changed a little bit, I guess since the poster boy isn’t the face of Sainsbury’s any more

Its one of those you can quickly make and then leave it there to bubble away whilst you get on with your other work in the houses. The only really expensive ingredient to this recipe is the coconut milk, it just seems to have shot up in price over time.  If I ever see an offer on the coconut milk I buy multiple cans and my last batch was from a friend who goes to a wholesale warehouse so do buy it wisely.

Sweet Potato and Aubergine Curry great for a homemade curries night in. Great with homemade naan bread .

 

Sweet Potato and Aubergine Chicken Curry

Sweet Potato and Aubergine Curry Sweet Potato and Aubergine curry, not your usual staple curry ingredients and to be honest I was a little apprehensive on the outcome. Aubergine is… Curry Sweet Potato and Aubergine Curry European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 Calories estimated 20 grams Fat estimated
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 large Sweet Potatoes (diced)
  • 2 chicken breasts (diced)
  • 1 large aubergine
  • 3 table spoons of your favorite curry paste
  • 1 tin of coconut milk
  • 500 ml of chicken stock
  • 1 cup of peas (optional)

Instructions

Chop aubergine into chunks

Add curry paste to pan along with Aubergine, fry until  sizziling

Add chicken till part cooked and coated with curry paste

Add sweet potato cook for about 3 minutes

Add coconut milk and chicken stock

Leave simmering  20 to 40 minutes, depending on how big your dice is on your sweet potatoes

Add peas if required for the last 10 minutes of cooking

The mixture will thicken as the sweet potato and aubergine break down. You are looking for a nice creamy consistency

Notes

You can use frozen chicken if you wish. TOP TIP : if you leave it simmering away for to long (as I often do) and the consistency gets to heavy add a little cream to thin the sauce out. This will also keep perfectly well in the fridge for up to 3 days

Want a more authentic curry then start with this great base curry sauce.

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