Meera Sodha's Vegan Sweet Potato and Eggplant Massaman Curry

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

subheading: For the paste:

5 red bird’s-eye chillies

4 shallots, peeled and roughly chopped

2 lemongrass stalks, tough outer leaves removed, then roughly chopped

50g bunch coriander, leaves picked and set aside, stalks roughly chopped

100g (4½ tbsp) smooth peanut butter

1½ tsp ground cumin

¾ tsp ground cinnamon

½ tsp ground cloves

1½ tbsp galangal paste

1½ tbsp tamarind paste

2½ tsp sugar

1½ tsp salt

subheading: For the curry:

2 x 400ml tins coconut milk

400g aubergine, cut into 2cm x 2cm chunks

800g sweet potatoes, peeled and cut into 3cm x 3cm chunks

1 handful dried coconut slices, to garnish

Note: Ingredients may have been altered from the original.

Directions at theguardian.com

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