Sweet Potato & Aubergine Curry

Prep + cook time 1 hour
Serves 6

  • 650g finger aubergines
  • olive-oil spray
  • 2 tablespoons extra virgin olive oil
  • 1 large brown onion (200g),
  • chopped finely
  • 1 teaspoon finely chopped fresh ginger
  • 1 fresh small red thai chilli,
  • chopped finely
  • 2 cloves garlic, crushed
  • 4 cardamom pods, crushed lightly
  • 1 teaspoon each ground cumin, turmeric and garam marsala
  • 800g sweet potato, cut into 3cm pieces
  • 270ml can coconut milk
  • 400g canned diced tomatoes
  • 250ml (1 cup) vegetable stock
  • 2 tablespoons extra virgin olive oil, 
  • 1 tablespoon brown mustard seeds
  • 24 fresh curry leaves
  • 400g cavolo nero, chopped coarsely
  • 2 tablespoons water

1 Preheat oven to 180°C/160°C fan. Line two oven trays with baking paper.

2 Quarter aubergines lengthways; place on trays, spray with oil. Bake for 20 minutes or until golden and soft.

3 Heat olive oil in a large saucepan over medium-high heat; cook onion, ginger, chilli and garlic, stirring, for 3 minutes. Reduce heat to low, add cardamom, cumin, turmeric and garam marsala; cook, stirring, for 2 minutes. Increase heat to medium, add sweet potato; stir to coat in spices.

4 Add coconut milk to pan with tomatoes and stock; bring to the boil. Reduce heat; simmer, covered, for 20 minutes or until sweet potato is tender. Stir in aubergine; return to the boil. Season to taste.

5 Heat extra oil in a large frying pan over medium-high heat; cook mustard seeds, stirring, for 1 minute or until seeds pop. Add curry leaves; cook for 1 minute. Stir in cabbage and the water; cook, covered, until cabbage is just wilted.