Slow cooked aubergine, sweet potato and parsnip in coconut sauce

Delicately spiced. Or, as I would put it: ‘bland’. The Meat Eater liked it but I improved my portion by covering it with chilli flakes. Damn my alcohol and cigarettes* damaged tastebuds.

I didn’t fry the ingredients first, as stated in the book – maybe this impacted on the taste? I’ll type out the recipe as it is in the book, in case you want to do it properly. But if you want to use my method, it’s:

  1. Bung everything in the slow cooker and cook on Low for about 7 hours.

Also, I didn’t have chickpeas, so I used haricot beans instead.

slow-cooked-aubergine-coconut-curry

Slow cooked aubergine, sweet potato and parsnip in coconut sauce (serves 4)

3 tbsp olive oil
1 large aubergine, diced
1 onion, chopped
1 tbsp grated fresh root ginger
1 tbsp garam masala
1 sweet potato, diced
1 parsnip, diced
425g can of chickpeas, drained
400g can of chopped tomatoes
350ml coconut milk
Salt and freshly ground black pepper

  1. Preheat the slow cooker on High.
  2. Heat the oil in the large pan, add the aubergine and onion and cook, stirring occasionally, until soft and golden brown.
  3. Stir in the root ginger and garam masala.
  4. Add the remaining ingredients and bring to the boil. Transfer to the slow cooker and stir gently.
  5. Cover and cook on Low for 7-9 hours until everything is tender.
  6. Stir well before serving.

*I don’t smoke any more. Disgusting habit.

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4 comments

  1. My son said this was the best meal I have ever cooked. We use the slow cooker a LOT – me veggie, son (15, eats gargantuan amounts of food) meat eater but eats lots of veggie food because that is what I cook usually.

    Terrific website, why haven’t I found this before?

  2. I’ll try this tomorrow since I need to use up aubergine and tomato, you always need to cook aubergine before adding it to tomatoes since the tomatoes will stop it cooking properly

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