/getattachment/8c4192c4-75c6-4223-9ed6-6cfb7736490e/Aubergine,-Sweet-Potato-and-Coconut-Milk-Stew.aspx
Aubergine, Sweet Potato and Coconut Milk Stew Recipe
A filling vegetarian stew with Asian inspired flavours.
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
- Preheat the oven to 200 ºC.
- Toss the aubergines in half of the oil. Season and roast for 20 minutes.
- Fry the onion in the other half of the oil for 5 minutes. Add the ginger, garlic and curry paste and fry another minute.
- Add the stock, coconut milk and lemongrass and simmer for 10 minutes.
- Add the sweet potatoes and cook for 15-20 minutes until cooked through.
- Carefully stir through the aubergines. Don’t break the sweet potatoes up too much.
- Check the seasoning. Add fresh coriander and lime and serve with brown basmati rice.
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