Thursday’s delicious recipe for Meat Free Week UK, by the wonderful Fleur from The Food Stork.

Enough for 6 people


  • 2 aubergines, diced into 1cm pieces
  • 4 large sweet potatoes, peeled and diced into 1cm pieces
  • 2 red onions, thinly sliced
  • 2 cans of coconut milk
  • 2cm piece of fresh ginger, peeled and chopped
  • A bunch of fresh coriander, leaves pulled from the stalks (both are needed)
  • 3 garlic cloves, peeled
  • 4 kaffir lime leaves
  • 1 stick of lemongrass, outer rough layers removed and slice
  • 1 teaspoon paprika (use less of more – it’s up to you!)
  • 2 teaspoon garam masala
  • 1 cinnamon stick
  • 1 teaspoon tamarind paste
  • 1 teaspoon palm sugar
  • 2 tablespoons of coconut oil
  • Juice of 1 lime
  • 4 handfuls of washed spinach


In a large frying pan, heat a tablespoon of coconut oil and when it is hot add the aubergine and fry so that it is nicely golden brown. You will need to do this in batches and add more oil if the pan becomes too dry. When it’s cooked, set it aside for later.

In a food processor, add the ginger, garlic, lemongrass and coriander stalks.  Add a tablespoon of water and blitz down until you have a fragrant, smooth paste.

Place a large, heavy-based pan on a medium heat and add a tablespoon of coconut oil. When it is warm, add the sliced red onions, season with flaked sea salt and cook for about four minutes until the onions start to soften. Add the paprika, garam masala and cinnamon stick along with the lemongrass paste, stir well, and let it all cook down until the onions and paste are soft and starting to break down. When the onions are ready, add the cans of coconut milk, the kaffir lime leaves, the tamarind paste and the palm sugar. Give it a good stir to combine all the flavours and check the seasoning. You may want to add a little more salt or paprika if you prefer a bit more of a kick. Let the curry gently simmer for about 5 minutes to open up all the flavours.

While the onions are cooking down, pop the diced sweet potatoes into a pan of cold, salted water, bring to the boil and cook for 15 minutes or until the sweet potatoes are soft.

Add the cooked sweet potatoes and aubergine to the curry along with the fresh spinach and allow to cook for a further 5 minutes. Squeeze in the fresh lime juice.

When the curry is ready to serve sprinkle with lots of fresh chopped coriander leaf and toasted sesame seeds.

Made for My Baba by Fleur, at The Food Stork