Sweet potato and aubergine masala

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Kikkoman Less Salt Soy Sauce

Cooking Time

75 mins

Category

Main

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Ingredients

4 portions

Sunflower oil 2 tbsp(s) [27g]
KIKKOMAN Less Salt Soy Sauce 2 tbsp(s) [33.9g]
Large onion, peeled and thinly sliced 1 piece(s) [95g]
Sweet potatoes, peeled and cut into 2.5 cm / 1 in chunks 450 g [450g]
Small aubergine, cut into 2.5 cm / 1 in chunks 1 piece(s) [20g]
Courgettes, sliced 2 piece(s) [400g]
Red pepper, deseeded and chopped 1 piece(s) [400g]
Medium curry paste 400 g [400g]
Tin of chopped tomatoes 300 ml [300g]
Cornflour 2 tsp(s) [10g]
Natural yoghurt 150 g [150g]
Chopped fresh coriander, to garnish as needed [5g]
Vegetable stock 300 ml [300g]
  1. Heat the oil in a large, deep pan, add the onion and fry gently for 5 minutes. Add the sweet potatoes and cook for a further 5 minutes, stirring occasionally.
  2. Add the aubergine and courgettes, frying for 5 minutes more before adding the red pepper. Stir in the curry paste.
  3. Add the tomatoes, soy sauce and stock and bring to a simmer. Cover the pan and cook for about 30 minutes or until the vegetables are tender.
  4. Mix the cornflour with the yoghurt and stir into the pan. Simmer over a low heat, stirring frequently, until the sauce thickens. Cook for 2-3 minutes more, scatter over the chopped coriander and serve with pilau or plain boiled rice, Indian breads and chutneys.
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