Vegan sweet potato curry with eggplant and mango

Ingredients for 4 servings:

• some sesame oil
• 1 tsp cumin seeds
• 1 tsp curry powder
• ½ tsp garam masala
• 4 tbsp tomato paste
• 1 large sweet potato(s)
• 1 small eggplant(s)
• 400 ml coconut milk
• 1 tsp curry paste, yellow
• 1 mango(s)
• n. B. water
• n. B. Coriander leaves
• n. B. Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel the sweet potato and cut into bite-sized cubes of about 2 cm. Cut the eggplant into roughly equal-sized pieces. Peel the mango, remove the core, and cut the flesh into small cubes of about 1 cm. Heat the sesame oil in a non-stick pan. Rub the cumin seeds between your fingers and sauté them in the sesame oil with the curry powder and garam masala until the spices begin to smell. Add the tomato paste and sauté briefly. Add the sweet potato cubes, mix well with the tomato paste mixture, and fry for about 5 minutes, stirring occasionally. Add the eggplant cubes, stir, and fry for a few minutes. Add a little salt to the vegetables and deglaze with the coconut milk. Once the coconut milk is simmering, stir in the curry paste. Then add the mango cubes and simmer the curry uncovered over medium heat until the sweet potatoes are tender enough (it’s best to taste it every now and then, as some people prefer their sweet potatoes firmer than others). If the liquid reduces too much, add a splash of water. Finally, season with salt and sprinkle with fresh coriander. Rice goes very well with it. Note: This recipe was a spontaneous freestyle effort to use up leftovers; the quantities can be varied.