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Serves 4
- 400g sweet potato, peeled & chopped into large chunks
- 1 eggplant, chopped into 2cm pieces
- 2 Onions, peeled and sliced
- 500g jar Korma sauce
YUM!!! Just YUM! Sarah Cook
In a saucepan, place the sweet potato. Cover with water and bring to a boil. Reduce heat and cook for 10 minutes or just until tender. Meanwhile, in a nonstick fry pan, saute 30ml of water the eggplant and onions until lightly golden. Add the sweet potato and korma sauce. In the empty jar, swirl 60ml of water to release the remaining sauce and add to the pan. Simmer for 10 minutes, allowing time for the flavour to develop. This is lovely served over rice and sprinkled with fresh coriander.
Make extra, as this is one of those scrummy recipes that continue to mature in flavour over time. Turn leftover curry into little pot pies or pastry triangles for lunches.
Eggplants aren’t vegetables; they’re berries! They are a great source of dietary fibre and Vitamin B6, essential for your blood, brain and many tissues throughout the body. An eggplant is almost 95% water and 100g represents only 90kj.
Source: 4 Ingredients Menu Planning
