Sweet Potato and Aubergine Subji

This recipe won the OFM judges' choice for best reader recipe of 2010 and was passed onto me by a colleague from work so it comes highly recommended...


As is often the case, I have made a few changes to suit my taste but feel free to experiment yourself with different veg or spices. The sauce is incredibly moreish with a gentle kick of chilli and ginger as well as the delicious fragrance of cardamom permeating through. Whilst this is vegan (very on trend, I know), the sweet potato makes it a totally satisfying supper any night of the week.


Sweet Potato and Aubergine Subji

Serves 4

oil

2 onions, sliced

4 garlic cloves, finely chopped

20g ginger, peeled and finely chopped

1 tsp ground cumin

1 green chilli, finely chopped

10 curry leaves

2 tsp garam masala

2 tsp turmeric

2 tsp ground cardamom

400g tin plum tomatoes

2 aubergines, cut into small cubes

2 medium sweet potatoes, cut into slightly larger cubes

100g spinach, roughly chopped

sea salt and freshly ground black pepper

Heat a large pan over a medium-high heat with a glug of oil. Fry the onions, garlic, ginger and chilli with a pinch of salt until soft. Stir in the cumin, curry leaves, garam masala, turmeric and cardamom, followed by the chopped tomatoes.


Simmer for 5-10 minutes before adding the aubergine. Leave to simmer under a lid for 20 minutes, then add the sweet potatoes. Leave the mixture to simmer for another 20-30 minutes then add the spinach. Leave to simmer until the spinach wilts, then season well.


Serve with basmati rice or naan bread and a dollop of raita on the side.