Spiced Aubergine, Sweet Potato and Spinach Curry

"A lovely fragrant curry, good with plain basmati rice and a cucumber and mint salad dressed with fresh lime juice."
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  • 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.

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