Sri Lankan Aubergine and Sweet Potato Curry
Ingredients
Curry paste
- 1 medium chilli
- 1 small red onion, peeled and chopped
- 2 garlic cloves, peeled
- 1/2 tsp ground cloves
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 large handful coriander stalks
- 1/2 inch ginger root, peeled and chopped
Main components
- 1 tbsp olive oil
- 1 medium aubergine, chunky
- 1 medium sweet potato, chunky
- 2 handfuls runner beans, chopped
- 1 400g tin of coconut milk
- 1 handful coriander leaves
Preparation
Place all the curry paste ingredients in a food processor and whizz to a paste.
Place the paste with a little olive oil in a pan, cook for a few minutes.
Pour in 1/2 tin of the coconut milk.
Add the chopped aubergine and sweet potato, bring to a simmer.
Pour in the rest of the coconut milk, simmer for 10 mins.
Add the runner beans and cook for 10 minutes.
Garnish with the chopped coriander leaves.