Recipe: Sweet potato and aubergine masala

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Recipe: Sweet potato and aubergine masala

Serves 4

Preparation time: 20 minutes

Cooking time: 55 minutes

Per serving: Kcals: 280, Total fat: 9.5g, Saturated fat: 1.6g

Ingredients:

2tbsp sunflower oil
1 large onion, peeled and thinly sliced
450g/1lb sweet potatoes, peeled and cut into 2.5cm/1in chunks
1 small aubergine, cut into 2.5cm/1in chunks
2 courgettes, sliced 1 red pepper, deseeded and roughly chopped
2tbsp medium curry paste
400g/14oz tin of chopped tomatoes
2tbsp Kikkoman less salt soy sauce
300ml/½ pt vegetable stock
2tsp cornflour
150g/5oz natural yoghurt
Chopped fresh coriander, to garnish

Method:

Heat the oil in a large, deep pan, add the onion and fry gently for five minutes.
Add the sweet potatoes and cook for a further five minutes, stirring occasionally.
Add the aubergine and courgettes, frying for five minutes more before adding the red pepper. Stir in the curry paste.
Add the tomatoes, soy sauce and stock and bring to a simmer. Cover the pan and cook for about 30 minutes or until the vegetables are tender.
Mix the cornflour with the yoghurt and stir into the pan. Simmer over a low heat, stirring frequently, until the sauce thickens.
Cook for two to three minutes more, scatter over the chopped coriander and serve with pilau or plain boiled rice, Indian breads and chutneys.