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Paul's massaman sweet potato & eggplant curry

Added 11/Jun/2020

Vegan sweet potato and aubergine massaman curry

Source: Paul A.

For the paste

• 5 red bird’s-eye chillies
• 4 shallots, peeled and roughly chopped
• 2 lemongrass stalks, tough outer leaves removed, then roughly chopped
• 50g bunch coriander, leaves picked and set aside, stalks roughly chopped
• 100g (4.5 tbsp) smooth peanut butter
• 1.5 tsp ground cumin
• 0.75 tsp ground cinnamon
• 0.5 tsp ground cloves
• 1.5 tbsp galangal paste
• 1.5 tbsp tamarind paste
• 2.5 tsp sugar
• 1.5 tsp salt
• 100mL water

Serve with rice and/or flatbreads.

For the curry

• 2 x 400ml tins coconut milk
• 400g aubergine, cut into 2cm x 2cm chunks
• 800g sweet potatoes, peeled and cut into 3cm x 3cm chunks
• 1 handful dried coconut slices, to garnish - toasted

Paste method

1. Blend everything to paste

Method

1. Put a large pan for which you have a lid on a medium heat and, once hot, fry the paste, stirring constantly, for five minutes, until dark and glossy; take care it doesn’t catch and burn.
2. Add the coconut milk little by little, stirring it into the paste as you go, then
3. Throw in the aubergine and bring the lot up to a bubble.
4. Add the sweet potato, cover the pot, turn down the heat to minumum and leave to cook for 20 minutes (or, preferably, an hour), until the aubergine has collapsed and the sweet potato is very tender. Stir occasionally.

Coconut

While the curry is cooking, toast the coconut slices. Put a small frying pan on a medium flame and, once hot, toast the coconut for a couple of minutes, until golden brown on both sides, then tip out on to a plate.

Serving

1. Scatter coriander leaves and (optionally toasted) coconut slices.