Aubergine & Sweet Potato Coconut Curry, Toasted Pita Bread
- 100g little aubergine
- 100g Sweet potato cubes
- 1 Spanish onion
- 2tbsp vegetable oil
- 1tbsp Mustard seeds
- 3-4 Curry leaves
- 1tbsp Turmeric powder
- 1tbsp Coriander powder
- 1tbsp Paprika powder
- 50g Desiccated coconut
- 200ml Coconut milk
- 50g contemporary coriander leaves
- 10g cooked coconut flakes
DIRECTIONS
1/ Heat oil, add mustard seeds & curry leaves, once it starts sputtering add sliced purple onion & sauté till clear.
2/ Add dry spice powder, desiccated coconut, coconut milk & some water to regulate consistency.
3/ mix the curry during a vita-mix.
4/ Cut tiny aubergines into [*fr1] and cook on a hot pan with oil, cook till soft, follow an equivalent procedure for sweet potato cubes.
INFORMATION
Category Main Dishes, Curries Yield a pair of Cook Time 30minutes
2/ Add dry spice powder, desiccated coconut, coconut milk & some water to regulate consistency.
3/ mix the curry during a vita-mix.
4/ Cut tiny aubergines into [*fr1] and cook on a hot pan with oil, cook till soft, follow an equivalent procedure for sweet potato cubes.
INFORMATION
Category Main Dishes, Curries Yield a pair of Cook Time 30minutes
SOURCE: ME.POPSUGAR.COM
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