Manish Gajra, head chef at Baker & Spice shares with us his recipe for Aubergine and sweet potato curry
My key ingredient: sweet potato
Manish Gajra, head chef at Baker & Spice, says: “Sweet potato has natural sugar, and is a good and sufficient source of carbs. People lose energy during fasting, and as the body has no energy, it uses its reserves, first from the liver and eventually turning to stored fats. Hence, it is important to take in low-carb and less sugary food so the body can support the intake of carbs. Sweet potatoes are also a good source of vitamins A, B6, C and D. They contain lots of iron, which helps produce red and white blood cells, and helps support a healthy immune system. Finally, it is an excellent food for diabetes. In this vegan dish, we also use aubergines, which are an excellent source of dietary fibre, vitamins B1, B6, and potassium. Like many vegetables, it is a rich source of antioxidants and helps control blood sugar levels in the body, which is vital when fasting.”
Aubergine and sweet potato coconut curry
2tbsp olive oil
1tbsp mustard seeds
3-4 curry leaves
1 red onion, chopped
1tbsp turmeric powder
1tbsp coriander powder
1tbsp paprika powder
50g desiccated coconut
200ml coconut milk
Small aubergines, weighing about 100g in total
100g sweet potato, cut into small cubes
50g fresh coriander leaves
Heat the olive oil, and add the mustard seeds and curry leaves. Once it starts spluttering, add the red onion and saute until translucent.
Add the dry spice powders, desiccated coconut, coconut milk and some water to adjust the consistency
Blend the curry in a Vitamix.
Halve the aubergines and cook until soft on a hot pan with olive oil.
Follow same procedure for the sweet potato cubes.
Put the sweet potato and aubergines into the curry, garnish with coriander leaves and serve with toasted pita bread.