1 large aubergine
1 ½ onion
1 large carrot
1 sweet potato
1 tin peeled tomatoes in juice (400ml)
1 tin full fat coconut milk (400ml)
1 tablespoon garam masala spice mix
1 tablespoon vegetable masala spice mix
2 tablespoon olive oil
700ml filtered water
1 tablespoon garlic powder
½ tablespoon paprika powder
1 tablespoon lime leaves
½ lemon rind
Chilli flakes ( optional)
Finely chop the onion and fry on a pan with olive oil for 2 min on medium heat.
Add the carrot chopped into small cubes and fry 5 min on medium heat, stirring occasionally.
Add 1 tablespoon garam masala, vegetable masala, finely chopped ginger, and paprika powder. Fry for 1 min, stirring constantly to prevent spices from burning.
Add tomatoes, water, salt, garlic powder, and chilli flakes (if using). Cover with a lid, reduce the heat to low and cook for 30 min, stirring every few mins.
Meanwhile cut the aubergine into small cubes and dry roast on a shallow pan for 10-15 min on medium heat until dark brown, then set aside.
Add sweet potatoes chopped into 2cm cubes and coconut milk. Cover and simmer for 25 min on low heat.
Add dry roasted aubergine and lemon zest and cook for 2 mins.
Garnish with chopped spring onion for serving.
Aubergine is cooling in thermal nature with a sweet flavour. It helps reduce swelling and clears stagnant blood by dissolving accumulated congealed blood; thus, it may reduce tumours resulting from stagnant blood. It also reduces bleeding, treats dysentery and diarrhoea. Caution- use sparingly for pregnant women as it could cause miscarriage.
Sweet potato is cooling in thermal nature with a sweet flavour. It helps strengthen the spleen and pancreas, promotes Qi energy, increases lactation, and removes toxins from the body. It also helps build the yin fluid capabilities of the kidneys which in turn benefits dry and inflamed conditions in the body. Cautions- eating too many sweet potatoes could cause indigestion and abdominal swelling.