Sweet Potato and Aubergine Curry

Still going with my vegan dishes and this one was an absolute doozy of a dish! Ridiculously simple (as I try to make most of dishes!) and incredibly delicious!


1 red onion, sliced

2 garlic cloves, sliced

2 sweet potatoes, peeled cubed

2 aubergines, cubed

400ml coconut milk

1 tbsp red Thai curry paste (vegan)

Handful of spinach

300ml water

3-4 tbsp soy yogurt

Fresh or dried mint and coriander



Drizzle the aubergine with some olive oil and roast in the oven at approx 180 degrees celsius for 30 minutes

In a pan/wok, heat a little oil and cook the onion and garlic until soft. Add the curry paste  and stir.

Add the sweet potato, coconut milk and the water and bring to a lovely simmer with the lid on for about 15-20 minutes or until the sweet potato is soft.


Add in a handful of spinach and the aubergine from the oven and stir. Keep simmering for 2 minutes.


Mix the soya yogurt with the mint and coriander.

Serve the curry with some rice and drizzle over the yogurt – enjoy!!


You know my love of aubergine is strong and this does not disappoint. 

Love, A x


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