Prep Time
15 Minutes
Cook Time
40 Minutes
Makes
4
Ingredients
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1 packet Mission Plain Naan
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2 tbsp coconut oil
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4 Japanese eggplants, quartered into 3-inch strips, stems removed
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1 medium sweet potato, peeled and cut into 1cm wedges
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1 brown onion, thinly sliced
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2 tsp minced garlic
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2 tbsp ginger, minced
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20 fresh curry leaves
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½ tsp chilli flakes
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2 tbsp tomato paste
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1 400ml can coconut milk
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2 cups vegetable stock
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2 tbsp korma paste
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1 lime, cut into wedges (to serve)
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Handful coriander leaves (to serve)
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Instructions
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Step 1
Heat coconut oil in a pan over medium heat. Add onion, cook until golden.
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Step 2
Add garlic, ginger, korma paste, chilli flakes and 20 curry leaves. Fry for a couple of minutes until fragrant.
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Step 3
Add tomato paste, coconut milk and vegetable stock, bring to a simmer.
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Step 4
Add eggplants and sweet potatoes, simmer for 35-40 minutes, stirring occasionally until curry thickens.
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Step 5
Serve with warm Mission Plain Naan