Aubergine, Sweet Potato and Coconut Milk Stew Recipe

A filling vegetarian stew with Asian inspired flavours.

Difficulty

Medium

Prep Time

15 minutes

Cooking Time

1 hour

Serves

4-6

Recipe Ingredients

  • 8 baby aubergines, hulled and halved
  • 2 Tbsp SPAR Sunflower Oil
  • salt and pepper
  • 1 onion, peeled and finely chopped
  • 4-5 cloves of garlic, thinly sliced
  • 1 thumb ginger, peeled and finely chopped
  • 2 Tbsp Thai Green Curry paste
  • 2 cups vegetable stock
  • 1 can SPAR Coconut Milk
  • 2 lemongrass stalks, chopped and with outer layers discarded
  • 2 large sweet potatoes, peeled and cut into thick chunks
  • ⅔ cup fresh coriander
  • juice of 1 lime (to taste)
  • salt and ground black pepper
  • 1 ½ cups of Brown Basmati Rice

Recipe Method

  1. Preheat the oven to 200 ºC.
  2. Toss the aubergines in half of the oil. Season and roast for 20 minutes.
  3. Fry the onion in the other half of the oil for 5 minutes. Add the ginger, garlic and curry paste and fry another minute.
  4. Add the stock, coconut milk and lemongrass and simmer for 10 minutes.
  5. Add the sweet potatoes and cook for 15-20 minutes until cooked through.
  6. Carefully stir through the aubergines. Don’t break the sweet potatoes up too much.
  7. Check the seasoning. Add fresh coriander and lime and serve with brown basmati rice.

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