Aubergine & Sweet Potato Coconut Curry by SpamellaB

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  • 2 cloves garlic, crushed
  • 2 chillies, deseeded and chopped
  • 1 chunks fresh ginger, peeled and chopped
  • 3 tablespoons Mr Fitzpatrick's Lime & Lemongrass cordial
  • 1 tablespoon turmeric powder
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 aubergine, cut into chunks
  • 3 sweet potatoes, chopped
  • 400ml can coconut milk
  • 300ml vegetable stock
  • 1 x can chickpeas, drained
  • 2 large handfuls spinach leaves
  • Small bunch coriander, roughly chopped


  1. Place the chillies, garlic, ginger, cordial, turmeric and lime juice into a blender or food processor and pulse to form a paste.
  2. Heat the oil in a large pan and add the paste and cook for a few minutes to release the flavours then add the onion and cook for 5 minutes.
  3. Add the aubergine and sweet potato and continue cooking for 10 minutes, stirring well.
  4. Pour in the coconut milk and stock and simmer for 25 minutes until the sweet potatoes and aubergine are soft.
  5. Throw in the chickpeas, spinach and coriander and cook for a few more minutes until the spinach has wilted.
  6. Now serve with rice and sesame seeds sprinkled on top.

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Mr Fitzpatrick's Vintage Cordial
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Food, Savoury, Vegan