Sweet potato and aubergine masala

Tuna poke Rice Roll 472 of 474 Tagliatelle with ragù bianco and soy sauce

Kikkoman Sauces 470

Category 462

Ingredient 428

Videos 75

World Cuisines 146

Specials 454

Naturally Brewed Less Salt Soy Sauce Main courses Vegetables Vegetarian kitchen Autumn

Preparation time: 1h 15 mins

Calorific value (per portion): 1171 kJ / 280 kcal

2 tbsp sunflower oil
1 large onion, peeled and thinly sliced
450 g / 1 lb sweet potatoes, peeled and cut into 2.5 cm / 1 in chunks
1 small aubergine, cut into 2.5 cm / 1 in chunks
2 courgettes, sliced
1 red pepper, deseeded and chopped
2 tbsp medium curry paste
400 g / 14 oz tin of chopped tomatoes
2 tbsp Kikkoman naturally brewed less salt soy sauce
300 ml / ½ pt vegetable stock
2 tsp cornflour
150 g / 5 oz natural yoghurt
chopped fresh coriander, to garnish

Preparation

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.

Add the aubergine and courgettes, frying for 5 minutes more before adding the red pepper. Stir in the curry paste.

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.

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.

Tip: Prepare the recipe the day before needed up to the end of step 3 then add the yoghurt and reheat to serve.

Variations: Ring the changes by adding other vegetables to the curry – try squash or pumpkin instead of sweet potato and cauliflower instead of the aubergine.