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.