Sweet potato and aubergine coconut curry is a rich and comforting dish for all the family to enjoy.
If you are feeling adventurous, try this with Herby garlic homemade flatbread.
4 tbsp vegetable or coconut oil
1 large onion, diced
2 inches fresh root ginger, grated
2 garlic cloves, minced
1 large aubergine, cut into chunks
2 medium sweet potatoes, cut into cubes
1 tin coconut milk
200 ml vegetable stock or bouillon cubes
Handful coriander, mint and parsley, roughly chopped
Dollop, natural yoghurt (Optional)
Peel the sweet potato and aubergine, cut into chunks. Set aside.
Heat the oil in a large pan over medium heat. Add the onion and cook for 10min until softened. Stir in ginger and garlic and cook for 1min.
Stir in the aubergine and sweet potatoes and fry for 5min. Add the coconut milk and stock simmer for 15min, stirring occasionally, until the vegetables are tender.
Stir in chopped herbs and chillies then check the seasoning. Cook till desired consistency.
Serve with boiled rice, garnished with extra herbs and a dollop of yoghurt.
A beautiful brunch spread inspired by Nigerian and Mexican cuisine featuring Yam pancakes, Yam waffles, Akara on a slice of bread with avocado slices, Chicken meatballs with Akara, Crayfish eggs, Sriracha Beans salsa, Yam Egg rolls, Yamarita bean rolls paired with pepper sauce and a creamy herb sauce.