Who said the classic curry had to be packed with meat? We’ve switched your usual beef and chicken curry components for the wholesome sweet potato and the juicy aubergine to bring you a light, veggie friendly dish.
- 2 sweet potato (peeled and diced)
- 2 aubergines (diced)
- 300ml coconut milk
- 1 cinnamon stick
- 2 cardamom pods
- 2 white onions (sliced)
- 2 red chilies (diced)
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 cinnamon stick
- 10 peppercorns
- 3 cloves
- 4 cloves of garlic (diced)
- 2 sticks of lemongrass (outsides peeled off)
- 3 x 3 cm chunk of galangal (grated)
- 50g peanuts
- 10ml tamarind paste
- 2 limes
- 1 green mango
- 1 green papaya
- handful of mint leaves
- 1 fresh chilli (thinly sliced)
- Fry off sweet potato and aubergine until coloured
- Add coconut milk, cinnamon stick and cardamom pods
- Place a lid on the pan and leave to cook for 20 minutes
- In a separate pan dry fry coriander and cumin seeds, cloves, cinnamon and peppercorns then blend into a fine powder
- Fry off onions, garlic, lemongrass, chilli and galangal
- When the onions are soft add the spice powder
- Strain off the coconut milk from the sweet potato and aubergine
- Add the milk to the fried onion and spice mix
- Reduce the coconut milk to required consistency
- Add the sweet potato and aubergine then season with tamarind, lime juice and salt
- Add 3/4 of peanuts and stir through
- Place rice into a pan, add double the amount of water
- Bring the pan to a boil, cover with a lid and turn off the heat
- Peel the outer skin off the mango and papaya
- Peel the mango and papaya to create ribbons
- Place the ribbons into a bowl, add fresh lime juice, mint and a few pieces of chilli
- Mix together and set aside for a few minutes to macerate
- Crush or cut up the remaining peanuts
- Drain any water off the rice, place this on the plate
- Create a well in the rice and spoon the curry into here, top with mango and papaya and garnish with crushed peanuts and sliced chilli
