Sri Lankan Aubergine Sweet Potato Stew

If you’ve been following me for a while now you already know how much I love taking a simple dish and adding my own twist to it. Curries are my absolute favourite but Sri-lankan curries have a whole new dimension to them with the herbs and spices ranging from mustard but also cinnamon, flavours you wouldn’t think to combine but taste amazing.

Traditionally, this would be made with meat however i’ve given it a vegan twist and even added edamame for a whole new texture. Let me know what you think!

Ingredients:

2 Large aubergines

200g Sweet potato (diced)

100g Frozen edamame

Handful red cabbage

2 Red onions

4 Cloves garlic

Half a thumb of fresh ginger

2 TBS Coconut oil

400ml Coconut milk

Fresh chilli to your taste

1 TBS Turmeric

1 TBS Cumin

1/2 TBS Cardamom

1 TBS Cinnamon

1/2 TBS Fennel

1/2 TBS Salt

1/2 TBS Pepper

Pinch of mustard seeds

Method:

1.Peal your sweet potato and dice into cubes, place in the microwave to soften for 5 minutes. Chop your aubergine, cabbage, onion, garlic and ginger.

2.In a saucepan, place your coconut oil, onion, garlic and ginger and cook for a few minutes till soft. Add your aubergine, cabbage, sweet potato and soften also.

3.Next, add your coconut milk, all the herbs and spices, the frozen edamame, reduce the heat and allow to simmer until thick and creamy.

4.Remove from the heat and serve up with some sticky rice (I cheated and bought packet made as I am awful at cooking rice!)