Creamy coconut curry

This dish was inspired by Ella Woodward with some changes to the recipe. It is really good, and perfect to serve for dinner guests! You can make it however spicy you prefer, just add more chili and curry paste.Creamy coconut curry 

  • 2 sweet potatoes
  • 1 aubergine
  • 1 can of organic coconut milk
  • 1 can organic tomatoes
  • 1 tbs chili flakes
  • 1 tbs organic curry paste
  • 1 can of chickpeas
  •  salt and pepper
  • 2 cm graded ginger

Start by preheating the oven to 200 degrees celcius. Then pour the coconut milk, tomatoes, ginger and chili into a souse pan and bring it to boil. Then peel and chop the sweet potatoes and aubergine into bit sized and put them in the souse pan. Place everything in the oven for about 30 minutes. Add the chickpeas and curry paste, salt and pepper and let it cook for another 30 minutes until the aubergine is soft. Serve with brown rice.DSC01508 DSC01509