Quick, easy and delicious, plus it's really budget friendly! Serve with fluffy rice or naan for a super yum dinner, ready in 10 minutes.

Ingredients

• 1 red onions, cut into wedges
• 3 garlic, finely sliced
• 3cm ginger, peeled, finely grated
• 2 (740g) sweet potato, cut into chunks
• 2 (750g) eggplant, chopped
• 400ml coconut milk
• 1 Tbs ground coriander
• 1 tsp ground cumin
• ½ tsp ground chilli powder
• ½ tsp ground cloves
• 1 Tbs tamarind puree
• 8 curry leaves
• Serve, with naan bread and rice

Method

1. Press SAUTÉ, then START/STOP. Preheat. Add oil, preheat. Add red onion and cook for 4 minutes, add garlic and ginger, cook for 1 minute.
2. Add sweet potato and eggplant, add all other ingredients. Combine.
3. Secure the lid ensuring the steam release valve is in the seal (closed) position. Press STEAM and adjust time to 5 minutes. Press START/STOP.
4. Once the Crock-Pot® Express Pressure Multicooker has finished cooking, allow a natural pressure release time of 2 minutes
5. Serve with naan bread and rice.