Home > Curry > Aubergine and Sweet Potato Curry

Aubergine and Sweet Potato Curry

I had a hankering for some aubergine and had a sweet potato in the cupboard so I decided to combine the two to make what turned out to be a very tasty dish.


  • 1small onion
  • 1medium sweet potato
  • 1large purple aubergine
  • 1tbsp of curry paste
  • 1tsp mustard seeds
  • 1tsp ground coriander
  • 1tsp ground cumin
  • 1tsp turmeric powder
  • A can of chopped tomatoes


Slice the aubergine in 1cm thick slices and quarter each slice. Put in a bowl and cover liberally in 3-4 large pinches of coarse salt crystals. Leave aside for at least 30 minutes to draw the moisture out.

Peel the sweet potato and cut length-wise into quarters, then slice into ~2cm chunks and add to a pan with enough cold water to just cover it. Bring to the boil and simmer gently until just soft enough to mash. Drain, mash and set aside.

Lift the aubergine pieces out of the bowl and rinse in some cold water. Dry with kitchen roll and gently pressing down on each piece to draw the moisture out.

Heat a pan with 3-4 tbsp of olive oil over a med-high heat. Add the aubergine and fry until the aubergine goes flabby and light brown in colour. Lift out the aubergine pieces and place on some kitchen roll.

Add the mustard seeds followed by the finely chopped onion once the seeds start popping. When the onion starts to lose its colour, add the curry paste. You may need to start adding little amounts of water as it fries off. Add the spices and another splash of water, if needed.

Add the aubergine and get them nicely coated. Once the aubergine has combined well with the paste, stir in the sweet potato mash. Add the tomatoes in two or three batches in order to not lose too much heat in one go. Add some more water now to have a little more liquid to achieve a good consistency. Allow to simmer for 10-15 mins and serve when thickened as desired.

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