Sweet Potato and Aubergine curry, not your usual staple curry ingredients and to be honest I was a little apprehensive on the outcome. However, it was simple and fuss free to make and very tasty. Using the korma spice paste keeps it mild but still a vibrant taste and more important the kids love this curry.
My preferred method of making this Aubergine and sweet potato is without the chicken because it’s great to freezer. I always make large batches so when I get the kids at the weekends I can take a portion out of the freezer. It reheats in around 15 minutes, fry of some chicken breast and dinner is ready in less than 20 minutes.
Sweet Potato and Aubergine Chicken Curry
- 2 large sweet potatoes diced 2cm squares
- 2 chicken breasts diced
- 1 large aubergine diced
- 3 tsp your favourite curry paste (I use korma because of the kids)
- 1 tin coconut milk
- 500 ml chicken stock
- 1 tsp olive oil
- Add the olive oil then add diced aubergine into pan with the curry paste cook for 5 mins
- Next add in the diced chicken cooking until it is white on the outside
- At this point you want to add the diced sweet potato and cook for 5 minutes, keep stirring so that all the ingredients get coated in the curry paste and oil
- The chicken Stock and the coconut milk now get added to the pan, stir the bottom of the pan to realise the flavour. Cook for 30 minutes (stir every 10 minutes)
- Check to see if the aubergine and sweet potato are cooked through and fall apart. If not cook for a further 10 minutes
- Finish with fresh coriander
Sweet Potato and Aubergine Curry
This curry was taken and adapted from a Sainsbury recipe (from that annoying Essex boy). Its been a few years ago but time and time again we go back to this sweet potato and aubergine curry. The simple reason is its so easy to make and it taste great. They do have a similar one on their website but it has changed a little bit, I guess since the poster boy isn’t the face of Sainsbury’s any more
Its one of those you can quickly make and then leave it there to bubble away whilst you get on with your other work in the house. The only really expensive ingredient to this recipe is the coconut milk, it just seems to have shot up in price over time. If I ever see an offer on the coconut milk I buy multiple cans and my last batch was from a friend who goes to a wholesale warehouse so do buy it wisely.
I use Sainsbury’s own branded “Inspired to cook” korma curry paste. I get 2 batches from a single jar and it is great value for money. It is a perfect
Want a more authentic curry then start with this great base curry sauce.
Happiest in the kitchen feeding the 3 children who are constantly hungry. Lucky enough to have worked in a Pro kitchen on a voluntary basis to learn the tricks of the trade.. Buckinghams The restaurant with one Table. With Chef Nick Buckingham.(RIP)