Spiced Aubergine, Sweet Potato And Spinach Curry

1. 1

   Cut Aubergines into 1 inch cubes, peel sweet potato and cut also into 1 inch cubes.

2. 2

   Bruise the lemongrass and cut off the dry top half. Put lemongrass into processor with the coriander root and stems, garlic, ginger, chilli, lime leaves and 2 tbsp water. Blend to a paste.

3. 3

   In a large fry pan heat 3 tbsp oil until almost smoking. Fry Aubergine in small batches until golden, remove and drain on kitchen paper.

4. 4

   Place a large saucepan over a medium heat and add the remaining 1 tbsp oil, when hot add onions and cook, stirring from time to time for about 5 mins until translucent. Add the paste together with the roasted spice mix and cook, stirring for 3-4 mins to release the flavours.

5. 5

   Pour in the coconut milk, then add the tamarind water, fish sauce and sugar. Stir well, bring to the boil, than add the sweet potato.

6. 6

   Turn down the heat and simmer for 10 mins, then add the browned aubergine and cook for a further 5 minutes.

7. 7

   In a separate pan cook the spinach quickly until just wilted. Tip into a sieve and refresh under cold running water and squeeze dry.

8. 8

   Just before serving add the spinach to the curry and gently warm through. Taste and adjust seasonings if necessary with sugar or fish sauce. You are looking for a balance of sweet, sour, hot and salty flavours.

No additional tips available.