Spiced Aubergine, Sweet Potato and Spinach Curry
- Ready In:
- 55mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 500 g aubergines
- 500 g sweet potatoes
- 2 stalks lemongrass
- 2 tablespoons coriander roots, and stems chopped
- 5 garlic cloves, peeled
- 1 inch fresh gingerroot, peeled
- 1 large red chili pepper
- 6 fresh lime leaves
- 2 tablespoons water
- 4 tablespoons vegetable oil
- 3 medium red onions, peeled and sliced
- 1 tablespoon roasted mixed spice (see "Roasted Spice Mix-inch)
- 525 ml coconut milk
- 2 tablespoons tamarind juice
- 3 tablespoons fish sauce
- 2 tablespoons palm sugar or 2 tablespoons caster sugar
- 400 g baby spinach leaves, washed
directions
- Cut Aubergines into 1 inch cubes, peel sweet potato and cut also into 1 inch cubes.
- Bruise the lemongrass and cut off the dry top half. Put lemongrass into processor with the coriander root and stems, garlic, ginger, chilli, lime leaves and 2 tbsp water. Blend to a paste.
- In a large fry pan heat 3 tbsp oil until almost smoking. Fry Aubergine in small batches until golden, remove and drain on kitchen paper.
- Place a large saucepan over a medium heat and add the remaining 1 tbsp oil, when hot add onions and cook, stirring from time to time for about 5 mins until translucent. Add the paste together with the roasted spice mix and cook, stirring for 3-4 mins to release the flavours.
- Pour in the coconut milk, then add the tamarind water, fish sauce and sugar. Stir well, bring to the boil, than add the sweet potato.
- Turn down the heat and simmer for 10 mins, then add the browned aubergine and cook for a further 5 minutes.
- In a separate pan cook the spinach quickly until just wilted. Tip into a sieve and refresh under cold running water and squeeze dry.
- Just before serving add the spinach to the curry and gently warm through. Taste and adjust seasonings if necessary with sugar or fish sauce. You are looking for a balance of sweet, sour, hot and salty flavours.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Hello, thought I should update this page a wee bit now we have a new furbaby called Bismila as well as our beloved Maddie who is the star of the photo. I live with my husband Keir in the North East of Scotland between Inverness and Aberdeen, it is very beautiful here. My DH is a keen salmon fisherman and is in the right place to do this! I ran my own pubs and restaurants for many years until arthritis made catering just too much for me, I am 'semi' retired now and can't seem to drag myself away from this site. I have met some wonderful people here and made good friends for which I am eternally grateful.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting">
<a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/9dcd2f11.png" border="0" alt="Photobucket">
<img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/goldsparkle.png" border="0" alt="Made by Bella14ragazza">
<a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/Purple-Swap-AM-Banner.jpg" border="0" alt="Photobucket">
<img src="http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/saltpepper_amtag.jpg" border="0" alt="Salt and Pepper">
<a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/Halloween/4811_180750-1.jpg" border="0" alt="Photobucket">