Ingredients
2 cloves garlic, peeled & chopped
1 tablespoon honey
1 lime
1 tablespoon tamari
2 tablespoons olive oil
1 red chilli, deseeded & finely sliced
10 g coriander
1 teaspoon ground turmeric
pinch of sea salt
1 sweet potato, peeled & cut into small bite-sized chunks
1 aubergine, cut into small bite-sized chunks
1 teaspoon hot chilli powder
100 g broccoli
1 tablespoon coconut oil, for baking
1 large red onion, peeled & chopped
1 teaspoon cumin seeds
1 x 400 ml tin coconut milk
1 lime, juiced
1 red chilli, deseeded & finely sliced
handful of coriander
pinch of sea salt
Steps
Start by making the curry paste; place all of the ingredients into a powerful blender and pulse to form a thick paste. Once blended, leave to one side until needed.
Preheat the oven to 190°C fan / 375°F. Place the chunks of sweet potato and aubergine on a baking tray, drizzle with olive oil, 1 teaspoon of chilli powder and a sprinkling of salt. Mix well and cook for 30–35 minutes or until the sweet potatoes begin to soften. At this point, add the broccoli and cook for a further 10 minutes.
While the vegetables cook, place a large saucepan over medium heat and add a tablespoon of coconut oil. Once melted, add the diced red onion and a sprinkling of salt. Mix well and cook for 5–10 minutes until soft. Then add the cumin seeds and cook for a few minutes until they begin to pop.
Next, stir through the curry paste and cook for 5 minutes until it begins to bubble. Then pour in the coconut milk and lime juice, stir and cook for a further 10 minutes before stirring through the roasted vegetables. Cook for a couple of minutes before serving.
To serve, spoon into bowls and top with sliced red chilli and coriander.