© Ryland Peters & Small 2014
This simple, light and healthy curry is easy to make and does not require an extensive stock of spices. Serve it with a generous spoonful of plain yogurt and some steamed rice.
gine, roasted aube&r spinach sweet potato
CURRY
Preheat the oven to 180°C (350°F) Gas 4. Put the aubergine/eggplant and sweet potato on a baking sheet and season with salt and pepper. Drizzle with the olive oil and sprinkle with cinnamon. Roast in the preheated oven for about 40 minutes, until cooked and golden. Heat the vegetable oil in a large saucepan or pot set over a medium heat. When the oil is hot, add the mustard seeds and cover with a lid. Cook for 2 minutes or until they pop. Reduce the heat, uncover, and add the shallot, ginger, garlic, and chilli/chile. Fry for 3 minutes until they start to soften. Add the garam masala and sugar and fry for 5 minutes. Finally, add the tomatoes and simmer for 15 minutes. Stir the roasted vegetables through the sauce and cook over a low heat for about 10 minutes, then stir in the spinach until wilted. Taste and adjust the seasoning by adding more sugar, lime or salt and pepper, to taste. Spoon onto serving plates and serve hot with rice.
2 aubergines/eggplants, chopped into bite-size pieces 1 sweet potato, peeled and chopped into bite-size pieces 2 tablespoons olive oil 1 tablespoon ground cinnamon 1 tablespoon vegetable oil 1
⁄2 teaspoon mustard seeds
1 shallot, chopped 2-cm/3⁄4-inch piece of fresh ginger, peeled and grated 2 garlic cloves, crushed 1 fresh red chilli/chile, finely chopped 2 teaspoons garam masala 2 teaspoons sugar 1 x 400-g/14-oz. can chopped tomatoes a large handful of fresh spinach, washed and dried a pinch of sugar, to taste a squeeze of fresh lime juice salt and black pepper a handful of fresh coriander/ cilantro leaves, finely chopped
6 Serves 4–
cooked rice, to serve
87
POT LUCK