Ingredients
all ingredients
- 20 grams vegetable oil
- 1 red onion, cut into wedges
- 2 cloves garlic, crushed
- ¼ cup Thai red curry paste
- ½ sweet potato, peeled and cut in a 2cm dice (about 2 cups)
- 1 eggplant, peeled and cut in to 2cm cubes (about 4 cups)
- 1 x 400g tin crushed tomatoes
- 1 x 400ml tin coconut cream
- 1 tablespoon brown sugar
- Pinch salt
garnish
- 20 leaves basil leaves fresh, to taste
- Pinch salt to taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Blitz the onion and garlic on speed 9 until diced - approx 5 seconds.
2. Add 20 grams oil and saute on speed 1, 120 degrees, for 5 minutes until softened.
3. Add the curry paste and continue stirring at 120 degrees, speed 1 for 2 minutes, until fragrant. 4. Add the sweet potato and eggplant and toss at speed 2 for 20 seconds to coat in the curry paste.
5. Add the tomatoes, coconut milk, brown sugar and salt. Cook for 15 mins, speed
"Gentle stir setting" at 120 degrees to bring to the boil. 6. Reduce 2 mins, stirring slowly at
"Gentle stir setting" , until the sweet potato is tender and all the vegetables have cooked through. Taste and add more salt or sugar if required. Stir through basil leaves. Serve with jasmine rice or preferred side.
Tip
You could chop the eggplant and sweet potato in the thermomix beforehand, but I prefer mine chunky and consistent.
No need to remove the skin from the eggplant, it helps hold the chunks together.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I didn't bother peeling the sweet potato. And I had no tinned tomatoes so used a few fresh tomatoes intead. Also didn't have red curry paste so used korma paste instead. This curry was really delicious. Served it with rice, naan bread and mango chutney. Will definitely make again.
Absolutely delicious and easy recipe. Worth a try. 👍😁
I also added a can of chick peas as well as a handful of sultanas when I put the coconut milk in, the sultanas gave it a nice sweet twist. I then topped it with some Greek yoghurt
this is deeeelicious! I accidentally opened a can of chick peas at first thinking it was a can of tomatoes so I threw them in as well. Beautiful.
This is a really yummy recipe, so much so, we made it 2 nights in a row. We had grown a number of our own eggplants and where looking for a simple and tasty recipe to use them up.
We have a TM31 so made a few adjustments to the recipe:
Chopped the onion and garlic on speed 5 for 2-3 seconds.
Used Varoma temp instead of 120C and extended the cooking time to 20 minutes on the final step.
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