Name: Sweet Potato & Aubergine Curry
Yield: Serves 4-6
Cuisine: Bangladesh
Ingredients: 1 teaspoon salt; 1 teaspoon garam masala; 4 tablespoons oil; 2 teaspoons panch phoron; 2 large tomatoes, chopped; 3-4 tablespoons chopped fresh coriander; 1 large sweet potato; 2 whole green chillies (or chop them for extra heat); 1 teaspoon chilli powder; 1 teaspoon ground coriander; 1½ teaspoons ground cumin; 1 bay leaf; ½ teaspoon ground turmeric; 1 medium red onion, finely sliced; 1 garlic clove, grated; 1 large aubergine

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Brick Lane Cookbook

By Dina Begum

Published 2018

About

If, like me, you are a fan of slightly sweet and hot flavours, then this curry will hit just the spot. Although potatoes and aubergine are often cooked together in Indian and Bengali cooking, sweet potato offers a unique twist. Again, panch photon or Bengali five spice is a star ingredient with its combination of seeds including mustard, fenugreek, nigella, cumin and fennel - a winning blend of aromas!