Spiced Aubergine Sweet Potato And Spinach Curry Recipes

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SWEET POTATO, SPINACH, AND HALLOUMI CURRY



Sweet Potato, Spinach, and Halloumi Curry image

I saw this at a festival last year but never got to try it, so I came up with a recipe that I love and is very adaptable to different tastes. Serve hot with brown basmati rice and papadums.

Provided by nhannides

Categories     Main Dish Recipes     Curries     Vegetarian

Time 55m

Yield 4

Number Of Ingredients 12

2 large sweet potatoes, peeled and chopped
1 (14.5 ounce) can diced tomatoes
3 teaspoons curry powder
2 teaspoons chili powder
1 teaspoon ground cumin
1 (14 ounce) can coconut milk
1 (8 ounce) package fresh spinach
½ diced green chile pepper, or to taste
1 cube vegetable bouillon
2 teaspoons chili jam
1 (8.8 ounce) package halloumi cheese, sliced
1 (14 ounce) can chickpeas, drained

Steps:

  • Place sweet potatoes into a large pot and cover with water; bring to a boil. Cook until tender, about 6 minutes. Drain.
  • Combine sweet potatoes, tomatoes, curry powder, chili powder, and cumin in a saucepan over medium heat and bring to a simmer. Add coconut milk, spinach, chile pepper, bouillon cube, and chili jam. Simmer until curry starts to thicken and has cooked down a little, 15 to 20 minutes.
  • Meanwhile, fry halloumi in a skillet over medium heat until browned, 4 to 6 minutes. Add cooked halloumi and chickpeas to curry and heat through, about 5 minutes.

Nutrition Facts : Calories 757.9 calories, Carbohydrate 82.5 g, Cholesterol 46.8 mg, Fat 38.5 g, Fiber 15.5 g, Protein 26.7 g, SaturatedFat 28.2 g, Sodium 1343.7 mg, Sugar 14.4 g

SPICED AUBERGINE, SWEET POTATO AND SPINACH CURRY



Spiced Aubergine, Sweet Potato and Spinach Curry image

A lovely fragrant curry, good with plain basmati rice and a cucumber and mint salad dressed with fresh lime juice.

Provided by lindseylcw

Categories     Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

500 g aubergines
500 g sweet potatoes
2 stalks lemongrass
2 tablespoons coriander roots, and stems chopped
5 garlic cloves, peeled
1 inch fresh gingerroot, peeled
1 large red chili pepper
6 fresh lime leaves
2 tablespoons water
4 tablespoons vegetable oil
3 medium red onions, peeled and sliced
1 tablespoon roasted mixed spice (see "Roasted Spice Mix-inch)
525 ml coconut milk
2 tablespoons tamarind juice
3 tablespoons fish sauce
2 tablespoons palm sugar or 2 tablespoons caster sugar
400 g baby spinach leaves, washed

Steps:

  • Cut Aubergines into 1 inch cubes, peel sweet potato and cut also into 1 inch cubes.
  • 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.
  • 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.
  • 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.
  • 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.
  • Turn down the heat and simmer for 10 mins, then add the browned aubergine and cook for a further 5 minutes.
  • In a separate pan cook the spinach quickly until just wilted. Tip into a sieve and refresh under cold running water and squeeze dry.
  • 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.

Nutrition Facts : Calories 615.1, Fat 42.8, SaturatedFat 27.1, Sodium 1232.7, Carbohydrate 56.4, Fiber 11.8, Sugar 19.5, Protein 10.8

WEST INDIAN SPICED AUBERGINE CURRY



West Indian spiced aubergine curry image

Make the most of aubergines with this vegan curry. Low in fat yet packed with flavour, you can serve it with rice or roti

Provided by GF member Kish Gandhi

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 12

1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
1 large aubergine
2 tbsp tomato purée
½ green chilli , finely chopped
1cm piece ginger , peeled and finely chopped
2 tsp caster sugar
½-1 tbsp rapeseed oil
3 spring onions , chopped
½ bunch of coriander , shredded
cooked rice , natural yogurt, roti and lime wedges, to serve

Steps:

  • Mix the dry spices and 1 tsp salt together in a bowl and set aside.
  • Slice the aubergine into 1cm rounds, then score both sides of each round with the tip of a sharp knife. Rub with the spice mix until well coated (you should use all of the mix), then transfer to a board. Put 150ml water in the empty spice bowl with the tomato purée, chilli, ginger and sugar. Set aside.
  • Heat the oil in a large non-stick frying pan over a medium heat and arrange the aubergine in the pan, overlapping the rounds if needed. Fry for 5 mins on each side, or until golden. Add the liquid mix from the bowl, bring to a simmer, cover and cook for 15-20 mins, turning the aubergine occasionally until it's cooked through. If it seems dry, you may need to add up to 100ml more water to make it saucier. Season.
  • Scatter over the spring onions and coriander, and serve with rice, yogurt, roti and lime wedges for squeezing over.

Nutrition Facts : Calories 157 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 2.5 milligram of sodium

MASHED AUBERGINE AND SPINACH CURRY RECIPE



Mashed Aubergine and Spinach Curry Recipe image

Make and share this Mashed Aubergine and Spinach Curry Recipe recipe from Food.com.

Provided by loveandpeas

Categories     Curries

Time 1h

Yield 5 serving(s)

Number Of Ingredients 13

4 large aubergines
1 large onion
200 g fresh spinach
3 (400 g) cans of chopped plum tomatoes
1 bunch fresh coriander
vegetable oil
4 garlic cloves
2 teaspoons ginger powder
2 teaspoons cumin powder
2 teaspoons garam masala powder
1 teaspoon turmeric powder
1 teaspoon chili powder
1 teaspoon mustard seeds

Steps:

  • Preheat oven to 200°C.
  • Gently fry the chopped onions in four tablespoons of oil, add the spices and stir well. Once the onions have softened, set the pan to one side.
  • Put some oil on a piece of kitchen paper and rub the aubergines all over, then prick them about three times with a fork, place on a baking tray and put in the oven on a high heat for about 30 minutes Check them after about 10 minutes and turn them over until they're slightly charred on the outside.
  • Take the aubergines from the oven and cut them down one side and take the tops off. Open them up and carefully scoop the flesh out and place in a bowl. Mash the flesh with a fork.
  • Now put the spice and onion mixture back on the hob and heat gently, add the mashed aubergine and stir well.
  • Wash the spinach, break it up into small pieces and add to the pan. Stir well then add your chopped tomatoes.
  • Leave for about 10 minutes on a low heat then add your crushed garlic and coriander, stir well and gently heat for another 15 minutes.
  • If possible leave the curry for a couple of hours to stand and reheat just before serving.

Nutrition Facts : Calories 168.4, Fat 1.9, SaturatedFat 0.3, Sodium 59.3, Carbohydrate 37.2, Fiber 17.2, Sugar 16.5, Protein 7.9

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