Sweet Potato and Aubergine Coconut Curry
Soft aubergine and sweet potato in a mild, creamy coconut sauce with ginger and fresh spinach.
- Time50 min
- LevelEasy
- Costabout £1.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 384kcal
- 38.1gcarbs
- 11.7gof which sugars
- 23.3gfat
- 18.1gsaturates
- 8.3gprotein
- 7.5gfibre
- 0.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oil in a large, deep pan and cook the onion over a medium heat for 8 minutes until soft and golden.
8 min - 2
Add the garlic, ginger and cumin seeds and cook for 1 minute, then stir in the turmeric, ground coriander and chilli powder for 30 seconds.
- 3
Add the aubergine and stir for 3 minutes so it picks up the spices and starts to soften.
3 min - 4
Add the sweet potato, coconut milk, water and tomato purée with a good pinch of salt. Bring to the boil, then cover and simmer for 20 minutes.
20 min - 5
Remove the lid and simmer for 5 to 8 minutes until the sauce is creamy and thick and both vegetables are tender.
7 min - 6
Stir in the spinach until wilted, then add the lime juice. Taste for salt.
- 7
Scatter with fresh coriander and serve with basmati rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
