Aubergine Sweet Potato and Cashew Nut Curry

Aubergine, Sweet Potato and Cashew Nut Curry


This is a fab aubergine sweet potato and cashew nut curry, which even the most hardened of meat eaters don’t seem to mind the lack of animal flesh. There is no need for any rice as there is sweet potato in it, and the cashews give plenty of protein.

You can substitute the cashews for chicken. Use 250g chicken breast chopped into bit sized pieces. Add the chicken after the sweet potatoes have had their initial 5 minutes cooking time.

Serves: 2 adults Prep Time: 10 mins Cooking Time: 25 minutes


1 tablespoon coconut or vegetable oil
300 grams sweet potato cubed
2 tablespoon curry paste
1 aubergine chopped
125 ml chicken or veg stock
50 grams creamed coconut
200 ml boiling water
90 grams cauliflower cut into bite sized florets
90 grams frozen peas defrosted
85 grams cashew nuts


  1. Heat the oil in a large frying pan or wok if you have one.
  2. Add the sweet potato and fry for 3 minutes.
  3. Add the curry paste and cook for another minute, then stir in the aubergine.
  4. Place the creamed coconut in a bowl and pour in the boiling water. It will need bashed with a fork to get the coconut to mix with the water.
  5. Add the coconut milk to the pan along with the stock.
  6. Stir well, put a lid on then cook for 10 minutes, then add the cauliflower.
  7. Add the peas and cashew nuts. Cook for a further 5 minutes, or until the vegetables are cooked.  Serve in bowls.



  1. Rachel Wilson

    Tried this for the first time yesterday, super simple and really tasty. Will be making it again

  2. Always top of my request list when I come to see you!

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