Aubergine, Broccoli and Sweet Potato Curry

After reviewing a #deliciouslyella recipe and seeking out what ingredients I need to make it (thank you to my friend Libby for the recommendation 😊), I also came across this jubilant looking recipe, which I already had all the ingredients for – bonus!

The other recipe was an aubergine traybake, which after our shopping delivery later in the week I will also make (watch this space!).

I got all the ingredients ready and managed to rustle up the curry paste in my lunch break and then made the curry for dinner this evening. The paste for the curry includes ginger, garlic, maple syrup, lime juice, tamari (or as an alternative soy sauce), olive oil, red chilli, fresh coriander, ground turmeric… what’s not to like here! #nomnom

Although I only intended on doing my #veggie and #vegan meals for a month, I have really enjoyed exploring using different vegetables and the endless recipes that use good fresh vegetables, so I have decided to carry on a little longer. I don’t think I will ever give up meat completely but reducing it over the past month has made me feel somehow better. I have also added quite a few more recipes to my 'veggie will do again’ list in the process.

Back to the recipe: for the vegetables, before combining with the paste and softened red onions, they are deliciously oven roasted (in bite size chunks) with a sprinkling of olive oil, hot chilli powder and some salt. All that is left to add is lime juice and coconut milk, then stir through and enjoy! #delicious

I served ours with some basmati rice, some steamed broccoli and some thinly sliced red chilli.

This is another great find - thank you Deliciously Ella! This recipe came from her app, which gives you a free trial version for 7 days and then its 99p a month thereafter but she also has some free recipes on her website (https://deliciouslyella.com)

Happy cooking my foodie friends 😉!

#foodie #foodphotography #homecooking #lovegoodfood #lovecooking #freshingredients #vegetables