Per serving (without the coconut milk) according to My Fitness Pal:
- 254 calories
- 42 carbohydrates
- 7g fat
- 8g protein
Today might be tentatively spring-like in London but it’s still damn cold! I’ve been shovelling this curry down reguarly to get me through February, cold free.
It’s rich, comforting and pulsating with sweet spices; the sweet potatoes and aubergines roast to a buttery softness and blend seamlessly with the pokey tomato sauce. The mix of spices I’ve chosen for the garam masala is influenced by northern India’s fiery, warming curries. If you don’t like it quite so hot, use less black peppercorns – or omit altogether – and dial down the chillies. If you are a curry fan, I can’t recommend enough a coffee grinder (this is mine and it is under £25) to grind up the spices – using a pestle & mortar…well, I’d like that 10 minutes back, thanks! To counteract the bitterness that I sometimes find with hot curries, I use a generous amount of sweet spices: cloves and cinnamon. Adding a can of coconut milk will both cool and lighten the dish.
Ingredients (serves 4)
2 large aubergines
2 large sweet potatoes
Oil for roasting & frying (I use about a tablespoon of coconut oil in total)
2-3 large onions
4 cloves of garlic
A large chunk of fresh ginger (as much as you can be bothered to grate)
2-4 fresh chillies
3 x 400g tins of plum tomatoes
1 x 400g tin of coconut milk (optional)
Juice of 2-3 limes
Fresh coriander leaves to garnish
For the garam masala spice mix
1 tsp cumin seeds
1 tsp coriander seeds (optional)
1 tsp black peppercorns
½ stick of cinnamon
Preheat the oven on 200 (fan)/220 (conventional)
- Peel the sweet potatoes and slice into bite-sized chunks. Cut the aubergine into similar sized pieces. Roast the vegetables together in the oven in a generous slug of oil for 40-50 minutes. Stir half way through to ensure they are cooking evenly.
- Meanwhile, make the spice mix. Warm up a small pan (don’t add any oil) over a medium to high heat. Quickly tip in the spices in one go. Shake the pan to keep everything moving whilst the spices lightly toast until darkened slightly – say for about a 30-60 seconds depending on the heat. Remove quickly from the pan, leave to cool and grind up to a powder either in a coffee grinder or with a pestle & mortar.
- Make the curry itself by firstly dicing the onions and frying in a large saucepan for a couple of minutes before adding the chilli, garlic and ginger. Add the spice mix, stirring well before throwing in the sliced leeks. Fry for a few more minutes, keep stirring to stop the mixture catching on the bottom of the pan.
- Next pour in the cans of plum tomatoes – using your wooden spoon to break up the fruit (or your hands). Fill up one of the cans with some water and pour that in too before putting on the saucepan lid and leaving the sauce to simmer gently for at least half an hour whilst you wait for the aubergine and sweet potatoes to finish cooking. Check periodically to make sure it is not burning; you may need to add some more water.
- Once the sweet potato and aubergine are cooked, tip them into the curry and stir well. Let the whole curry cook for a further 5-10 minutes whilst you pour in the lime juice and check for salt. Add the coconut milk if using.
- Before serving, garnish with fresh coriander. I often dollop some cooling Greek yogurt on the side.