Eggplant and Sweet Potato Curry

Ingredients

• 1 packet Mission Plain Naan

• 2 tbsp coconut oil

• 4 Japanese eggplants, quartered into 3-inch strips, stems removed

• 1 medium sweet potato, peeled and cut into 1cm wedges

• 1 brown onion, thinly sliced

• 2 tsp minced garlic

• 2 tbsp ginger, minced

• 20 fresh curry leaves

• ½ tsp chilli flakes

• 2 tbsp tomato paste

• 1 400ml can coconut milk

• 2 cups vegetable stock

• 2 tbsp korma paste

• 1 lime, cut into wedges (to serve)       

• Handful coriander leaves (to serve)

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Instructions

• Step 1

  Heat coconut oil in a pan over medium heat. Add onion, cook until golden.

• Step 2

  Add garlic, ginger, korma paste, chilli flakes and 20 curry leaves. Fry for a couple of minutes until fragrant.

• Step 3

  Add tomato paste, coconut milk and vegetable stock, bring to a simmer.

• Step 4

  Add eggplants and sweet potatoes, simmer for 35-40 minutes, stirring occasionally until curry thickens.

• Step 5

  Serve with warm Mission Plain Naan