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Aubergine & Sweet Potato Curry Recipe

By Megan 01 Sep 2017

Ingredients (Serves 4)

30ml vegetable oil
200g aubergine, 2cm cubes
400g sweet potato, 2cm cubes
1 medium white onion, cut into wedges
1 clove garlic, minced
1 green pepper, deseeded & cut into wedges
1 tsp. medium curry powder
1 bird’s eye chilli, sliced thinly
80ml coconut milk
200ml water
2 tbsp. sweet soy sauce
3 pieces kaffir lime leaves
Pinch salt


  • Heat ½ of oil in frying pan and fry aubergine until all sides are brown; remove from pan and drain on kitchen paper
  • Fry off sweet potato for 2 minutes then add remaining oil
  • Add onion, garlic & green pepper and fry until fragrant
  • Add curry powder & chilli; combine
  • Add coconut milk & water; bring to the boil; heat until oil separates
  • Add kaffir lime leaves, soy sauce & salt to taste
  • Add aubergine & cook for further 10-15 minutes on low heat until aubergine is cooked


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