Goan style vegan curry

I’ve always been a huge fan of Indian food, and was delighted to discover I could make curries from scratch without it being too difficult or needing too many additional ingredients to the ones I usually have in my fridge or cupboards. This Goan style curry is exceptionally speedy, in fact you could probably make it quicker than the local curry house could deliver!

Ingredients (to serve two):
Med sized sweet potato, peeled & diced into 1cm cubes
Med sized aubergine, peeled & diced into 1inch cubes
Small red onion, finely diced
2 cloves of garlic, crushed
1inch piece of ginger, finely grated
1/2 fresh red chilli, finely diced (or a whole one if you want it really hot)
400ml coconut milk
1 tsp tamarind paste
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric

Method:
– sweat the onions and garlic in a little oil over a med heat
– add the spices, ginger, chilli and tamarind and stir well
– add the aubergine and sweet potato ensuring you coat them thoroughly
– pour over the coconut milk a little at a time
– bring to the boil then turn down to a simmer, and cook on a very low heat with the lid on for for 20-30 mins
– serve with rice & naan bread

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