Aubergine, Sweet Potato And Chick Pea Curry


    1 onion, chopped
    3 cloves garlic, crushed
    1” / 25cm piece of root ginger, peeled and grated
    3 finger chillies, deseeded and chopped finely
    1 medium sweet potato, peeled and diced
    7 or 8 baby aubergines (eggplants), washed, trimmed and sliced in half lengthways
    2 tablespoons vegetable oil
    1 heaped tablespoon ground coriander
    1 heaped teaspoon ground turmeric
    1 heaped teaspoon ground cumin
    1 teaspoon salt
    1 14oz / 400 gram tin of cooked chickpeas including the liquid
    1 14oz / 400 gram tin of chopped tomatoes
    small bunch of fresh coriander leaves, washed and chopped


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