Sweet potato, aubergine and chickpea curry
This sweet potato, aubergine and chickpea curry might have many ingredients, but don’t be alarmed by this – they are mainly spices, which give the dish depth of flavours. In fact the sauce is a standard curry base, that can be used for other veggies or even meat and fish. Serve it with basmati rice and chutney on the side.
Ingredients
Method
- Finely chop the onion, garlic and ginger.
- Heat the oil over medium heat in large heavy-based pot. Add the onion and gently sauté for 5 minutes. Add the garlic and ginger, then stir-fry for a minute. Add the ground spices and stir for 30 seconds. Add the chopped tomatoes, passata, stock, cinnamon, star anise, bay leaf and bring to a boil. Reduce the heat to low and simmer for 5 minutes.
- Meanwhile, prepare the veggies. Peel and cut the sweet potatoes into 2 cm cubes. Cut the red pepper, aubergine and carrots into bite-sized pieces.
- Add all the veggies to the sauce. Bring to the boil, then simmer for 15 -20 minutes or until the vegetables are tender and the sauce is thick and silky. Discard the cinnamon stick & star anise.
- Stir in the drained chickpeas, and cook for 3- 5 more minutes to warm through.
- Serve with chopped coriander or mint leaves.