Sweet potato and aubergine masala

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

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.