This was so so easy. You don’t always have to make things from scratch! What? If you can read the labels, you can find great curry pastes with little to no nasties. Curry pastes are fairly resilient in terms of shelf life, so they don’t need a lot of preservatives to be commercially viable.
After researching online, I decided that Aldi's curry paste has the best ingredients within minimum preservatives, sugars and gums.
Patak’s Tandoori Paste has simple whole food ingredients and is delicious in this dish.
1 jar Patak’s Tandoori Paste
1kg quality Greek Yoghurt
2 eggplants (or any other seasonal vegetables that you like!)
1 large sweet potato
2 cans of black bean (or chickpeas or no legumes if you don't like them)
2 cup of water
Sprigs of coriander to garnish
Cooked basmati or cauliflower rice
Baking your vegetables will give your curry an edge. Season your vegetable with salt and pepper and bake on 180 degrees for 20 minutes, give them a turn and bake for another 10 minutes.
Heat the tandoori paste in heavy pot on the stove and then add the vegetables all at once. Add a cup of water and bring to boil. Reduce heat and simmer for 20 minutes covered. Take off the heat, stir the greek yoghurt through and serve immediately.
Best served with basmati or cauliflower rice.
Garnish with coriander
500g Greek Yoghurt
1/2 bunch of fresh
Remove mint leaves from the stems and place in blender or food processor
Blend to fine chop
Add greek yoghurt and blend for 3 seconds or just long enough to mix