Sweet Potato, Aubergine & Red Kidney Bean. Our festival customers love this curry .. now you can make it at home! Serves 3 to 4
A glug of oil
1 small onion, chopped
2 cloves of garlic, finely chopped
1 thumb size piece of ginger, finely chopped
2 large Sweet Potatoes, peeled and diced
2 medium Aubergines, diced
2 small potatoes, peeled and diced
1/2 tin of chopped tomatoes
1 tin of red kidney beans
150ml vegetable stock
1. Heat the oil in the saucepan over a medium heat
2. Add the onions and Now Now Whole Spice Mix and cook them slowly
3. The onions should be semi-translucent and the spices should be aromatic. Be careful not to burn them!
4. Add the Sweet Potatoes, Aubergines, ginger and garlic and stir it all up
5. Allow these to cook for a few minutes, stirring occasionally. The combo of these ingredients are building the flavour for your deliciousness later
6. Add the Now Now Ground Spice Mix, tomatoes and potatoes
7. Season with salt and pepper to taste
8. Add the vegetable stock, give it a good stir and bring to the boil
9. Turn down to a medium heat, pop on the lid and leave to simmer gently until the vegetables are almost cooked through
10. Remove the lid and turn up the heat
11. Cook for a further 10 minutes or until the sauce has had a chance to reduce to a delicious fusion of flavours
Tip: I use a good quality vegetable powder to make the vegetable stock. Also be careful when adding salt as some vegetable stocks can be quite salty already.
