Sri Lankan Aubergine & Sweet Potato Curry

• 1 aubergine, cubed
• 1 medium sweet potato, peeled and cubed
• 1 red onion, finely sliced
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated
• 2 tbsp Yala (Sri Lankan curry blend)
• 1 tsp turmeric
• 400ml light coconut cream
• 1 tsp cornflour (mixed with a splash of water)
• 1 tbsp brown sugar
• 2 tbsp coconut oil
• Salt

1. Heat 2 tbsp coconut oil in a large pan.
2. Add the 1 cubed aubergine and 1 cubed sweet potato and fry for 8-10 minutes until golden, then set aside.
3. In the same pan, sauté the 1 sliced red onion until soft.
4. Stir in the 2 minced garlic cloves and 1 inch graated fresh ginger for 1 minute.
5. Add the 2 tbsp Yala curry blend and 1 tsp turmeric, stirring for 30 seconds.
6. Pour in the 400ml light coconut cream and stir in the 1 tbsp brown sugar.
7. Bring to a gentle simmer.
8. Return the fried aubergine and sweet potato to the pan.
9. Cover and simmer for 12-15 minutes until tender.
10. Pour in the 1 tsp cornflour slurry, then stir and simmer for 2 minutes until the sauce coats a spoon.
11. Season with salt and serve with basmati rice.

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