Roasted aubergine and sweet potato curry is a delightful dish that brings together rich flavours and comforting textures. This recipe, curated by Serene Tharian, showcases the vibrant and aromatic spices typical of South Indian cuisine.
Roasted aubergine: Ingredients You Will Need
- For the roasted vegetables:
- 1 large aubergine, cut into 2cm cubes
- 2 sweet potatoes, scrubbed, peeled and cut into 2cm cubes
- 3-4 tbsp olive oil for roasting
- Salt and ground black pepper to taste
- For the sauce:
- 4 medium tomatoes, diced small
- 8 garlic cloves, peeled and chopped fine
- 5cm piece fresh root ginger, peeled and chopped fine
- 1 green chilli, chopped fine (optional, adjust for spice level)
- 5 tbsp coconut oil
- 15 cashew nuts, soaked in hot water for 20 minutes
- 1 large onion, chopped small
- 1 tsp cumin seeds
- 1 tsp chilli powder (optional, adjust for spice level)
- 2 tsp sweet paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground turmeric
- To serve:
- Small bunch of fresh coriander leaves, roughly chopped
Preparing the Roasted Vegetables
Begin your culinary adventure by preheating the oven to 220°C. In a large roasting tin, combine the aubergine and sweet potatoes. Drizzle with olive oil, ensuring a good coating, and season with salt and pepper. Roast these vibrant vegetables for 30 to 45 minutes, or until they are softened and slightly charred on the edges. Remember to mix them halfway through roasting for even cooking. Once done, remove from the oven and set aside to cool.
Crafting the Sauce
While the vegetables cool, it’s time to create a flavour-packed sauce. In a blender, combine the diced tomatoes and soaked cashew nuts. Blend until smooth and set aside. In a wok or deep pan, heat the coconut oil over medium heat. Add the cumin seeds and wait for them to start spluttering, a sign that they are ready to release their flavour. Next, add the chopped onions and sauté until they become translucent and slightly browned.
Once the onions have reached the desired colour, introduce the garlic, ginger, and optional green chilli. Cook this mixture for approximately 6 to 7 minutes on low heat, stirring frequently until the raw aromas of the spices meld beautifully.
Now, it’s time to enhance the flavours further by adding the ground spices: cumin, optional chilli powder, sweet paprika, ground coriander, ground cumin, and turmeric. Allow this fragrant concoction to simmer for 5 minutes, stirring constantly to prevent sticking.
Pour in the previously blended tomato-cashew mixture and season with salt to taste. Bring the sauce to a gentle simmer, allowing it to thicken over the next 7 minutes.
Bringing It All Together
With the sauce prepared, stir in the roasted aubergines and sweet potatoes, followed by a cup of water. Mix well, ensuring everything is coated in the luscious sauce. Add another cup of water and let it cook on low heat for about 10 minutes, allowing the vegetables to soften and absorb the flavours. If the curry appears too dry during cooking, add water in half-cup increments until the desired consistency is achieved.
Once ready, remove the pan from heat and stir in a handful of chopped coriander. This bright herb not only adds freshness but elevates the dish’s aromatic profile.
Serving Suggestions
For a complete meal, serve the roasted aubergine and sweet potato curry with steamed rice, or pair it with freshly baked naan. A side of cooling raita can also complement the spices beautifully, making for a well-rounded dining experience.
Meet Serene Tharian
Serene Tharian is the creative force behind The Best Exotic Kerala Kitchen, where she hosts South Indian Dinner Clubs in Cyprus. For those interested in exploring authentic South Indian cuisine, she can be contacted at 99 222462 for bookings. Follow her culinary journey on Instagram and Facebook at @thebestexotickeralakitchen.
