In partnership with Mob Kitchen: Sweet Potato and Aubergine Curry

Big Curry Night In have partnered with the wonderful Mob Kitchen to bring you some mouthwatering curry recipes.

SERVES 4

80min

Ingredients:

2 Aubergines

2 Brown Onions

A knob of Ginger

2 Sweet Potatoes

3 cloves of Garlic

Spinach

Coriander

Yoghurt

3 teaspoons of Cumin

3 teaspoons of Turmeric

1 teaspoon of Cayenne Pepper

Chickpeas

Chopped Tomatoes

Get cooking:

1. Finely chop up a knob of ginger, three cloves of garlic and your onions. Fry off the ginger and the garlic, adding 3 teaspoons of turmeric, 3 teaspoons of cumin and 1 teaspoon of cayenne pepper.

2. Add chopped onions. Allow them to soften.

3. Cube your sweet potatoes and aubergines. Add them to the pan. Coat them in the spices and oil.

4. Add tins of chopped tomatoes. Then, fill both tins with water and add the water. Bring to the boil, then stir and cover with a lid. Leave at a gentle simmer for 45 minutes.

5. After 45 minutes add chickpeas. Put lid back on. Leave for 15 more minutes.

6. Then, add spinach and coriander stalks. Put lid back on for 3 more minutes.

7. Remove curry from the heat.

8. Allow to cool slightly, and then add your yoghurt. This will prevent curdling. Marble the yoghurt through the curry, and then scatter the remaining coriander leaves on top.

Fancy giving this recipe a try? Make sure to tag us on Instagram: @bigcurrynightinuk #BigCurryNightIn

A huge thank you to Mob Kitchen for sharing their spicy creations with us. Check out more of their recipes: https://www.mobkitchen.co.uk/