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.
