Step 1
Dice the eggplant, sweet potato, and capsicum.
Step 2
Roast eggplant, sweet potato, and capsicum for 20 mins with salt, pepper, and paprika in an oven preheated to 180°C.
Step 3
Fry onion, garlic, and ginger for 1 minute.
Step 4
Add leek and sauté for 2 minutes.
Step 5
Add paprika, cumin, turmeric, and ground coriander and fry until fragrant.
Step 6
Add canned tomatoes, coconut cream, tomato paste, and chilli flakes.
Step 7
Add 1L of vegetable broth.
Step 8
Simmer for 10 minutes.
Step 9
Add in the roasted eggplant, sweet potato, and capsicum.
Step 10
Simmer for 10-15 minutes until creamy.
Step 11
Season with salt and pepper to taste.
Step 12
Serve with rice, topped with fried shallots and fresh coriander.
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