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Aubergine curry with sweet potato served
Rich coconut curry loaded with soft aubergine and sweet potato chunks

Aubergine and sweet potato curry

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
This curry is a play on textures: the aubergine cooks to butter-softness, almost melting in the mouth and thickening the sauce, while the sweet potato provides structure and natural sweetness. The spices not only flavour but give depth and warmth to the dish, which the creaminess of the coconut milk smooths into a harmonious whole.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 410 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Deep pan or wok
  • Chopping board
  • Wooden spoon

Instructions

1 ✓

Cut the aubergine into 2-3 cm cubes, salt thoroughly, and let stand for 15 minutes in a colander.

Tip: Salting draws water out of the vegetable, so when fried, the aubergine flesh will be denser and absorb less oil. (Osmosis).
2 ✓

Meanwhile, peel the sweet potato and dice to a similar size. Finely chop the onion, garlic, and ginger.

Tip: Uniform vegetable cubes ensure everything cooks at the same time.
3 ✓

Pat the aubergine dry with kitchen paper. Heat 2 tablespoons of oil in the pan and fry the aubergine cubes until golden brown for 5-8 minutes, then remove.

Tip: Frying at high heat creates searing, which deepens flavours. (Maillard reaction).
4 ✓

Replenish the oil (1 tbsp) and sauté the onion until translucent. Add the garlic, ginger, and spices (turmeric, garam masala, coriander, chilli). Fry for half a minute until intensely fragrant.

Tip: Spice aromas are fat-soluble, so it is important to run them in oil, not just sprinkle into liquid.
5 ✓

Stir in the tomato purée, fry for another minute, then pour in the coconut milk. Bring to a boil.

Tip: Frying off the tomato purée takes away the raw, acidic taste and makes it sweeter.
6 ✓

Return the aubergine and add the sweet potato to the sauce. Simmer under a lid over low heat for 15-20 minutes until the potato is soft.

Tip: If the sauce thickens too much, you can dilute it with a little water.
7 ✓

Taste and add more salt if needed. Serve sprinkled generously with fresh coriander.

Tip: Always add fresh herbs at the end, because heat makes them lose their fresh aroma.

Recipe FAQ

Why fry the spices?
Raw spices can taste dusty. Their aromas truly open up under the influence of heat.
Can I substitute coconut milk?
You can use cooking cream, but then the distinctive South Asian flavour profile is lost.

Ingredients

  • 400 g Aubergine
  • 300 g Sweet potato
  • 400 ml Full-fat coconut milk (tinned)
  • 1 whole Onion
  • 3 cloves Garlic
  • 10 g Fresh ginger
  • 2 tbsp Tomato purée
  • 1 tsp Turmeric
  • 1 tsp Garam masala
  • 1 tsp Ground coriander
  • 0.5 tsp Chilli flakes
  • 3 tbsp Neutral oil (e.g. rapeseed)
  • 1 bunch Fresh coriander
  • 1.5 tsp Salt