A recent restaurant experience demonstrated that true curry is so much more than a cliché of unbearably hot and heavy sauces. Indian food was revealed to be a wonderful, varied and delicious cuisine to experience.
My wife and I decided to explore this at home. To begin with, a simple, healthy and very tasty vegetarian curry.
Sweet Potato and Aubergine Curry
- Chopping board
- Sharp knives
- Large pan or wok with cover
- Slotted spoon
- 2 sweet potatoes
- 1 aubergine
- 1 kg potatoes
- 2 white onions
- 1 tsp cumin seeds*
- ½ tsp chilli powder*
- 2 tsp garam masala*
- 1 tsp turmeric powder
- 2 tbsp tomato puree
- 1 tsp salt
- 1 tbsp cooking oil
- Fresh coriander
- Cold water
* adjust these as appropriate for personal taste.
- Clean skins of potatoes and sweet potatoes.
- Cut aubergine, sweet potatoes and potatoes into bite-sized chunks.
- Finely chop onions into small chunks.
- Heat oil in wok/pan. Fry onion and cumin seeds until onion is soft.
- Add in salt, turmeric, chili powder, tomato puree and garam masala. Stir into onion mix.
- Add in aubergine, sweet potato and potato chunks. Stir and cook for 5 minutes.
- Reduce the heat, add enough cold water to come halfway up pan contents (about 150ml).
- Simmer/steam covered for 30-40 minutes or until potatoes are soft, stirring occasionally.
- With a slotted spoon, serve in small bowls as a snack or side dish.
- Garnish with some fresh coriander leaves.