Sweet Potato-Eggplant Curry
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Reno Wohlschläger
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- Total Time
- 40mins
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- Serves
- 4
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- Calories
- 468
A comforting dish. You can amend the vegetables in this recipe and use your preferred choice, such as parsnips, zucchini and/or butternut squash. Just make sure the total weight of the vegetables doesn't exceed the machines capacity of approximately 1 kg. User generated recipes have not been re-tested by Kenwood.
recipe updated May 18, 2023
Ingredients
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- Ginger
- 20 g
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- Garlic clove
- 2
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- Red chili
- 1
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- Onion
- 100 g
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- Sweet potato
- 600 g
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- Eggplant
- 400 g
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- Lemon
- ½
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- Sunflower oil
- 3 tablespoons
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- Ground turmeric
- 1 teaspoon
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- Garam masala
- 1 tablespoon
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- Vegetable stock
- 300 ml
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- Coconut milk
- 250 ml
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- Salt & pepper
- as needed
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- Canned cherry tomatoes
- 400 g
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- Lemon zest
- 1 teaspoon
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- Brown sugar
- 1 teaspoon
Tools
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Cooking Chef XL
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Cooking chef xl bowl
Step preview
- Attach the K-Beater
- Add sunflower oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted - 1 min, 100°C, Speed OFF
- Then add ginger, garlic clove, red chili and onion to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 2 min, 100°C, Stir 2
- Then add ground turmeric and garam masala to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 1 min, 100°C, Stir 2
- Then add sweet potato and eggplant to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 4 min, 100°C, Stir 2
- Then add vegetable stock, coconut milk and salt & pepper to the Cooking Chef XL Bowl
- Attach the Stir Tool
- Cook with splashguard fitted - 15 min, 98°C, Stir 2
- Then add canned cherry tomatoes to the Cooking Chef XL Bowl
- Remove the Stir Tool
- Cook with splashguard fitted - 5 min, 98°C, Speed OFF
- Then season with salt & pepper
- Add lemon zest, lemon and brown sugar to the Cooking Chef XL Bowl
- Serve