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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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp vegetable oil
  • 1 onion
  • 3 cloves of garlic
  • 1 inch fresh ginger
  • 1 Tbsp garam masala
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • ½ tsp chilli powder or more to taste
  • 1 star anise
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 medium tomatoes chopped
  • 300 ml Passata or 1 tin chopped tomatoes
  • Salt & pepper
  • 500 ml vegetable stock
  • 2 medium sweet potatoes
  • 1 aubergine
  • 2 medium carrots
  • ½ red pepper
  • 1 can chickpeas drained
  • Fresh Coriander or mint leaves

Method
 

  1. Finely chop the onion, garlic and ginger.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the drained chickpeas, and cook for 3- 5 more minutes to warm through.
  6. Serve with chopped coriander or mint leaves.