Ingredients

Ingredients

• 1 medium aubergine, about 250g/8¾oz

• 2 tbsp vegetable oil or ghee

• 1 red onion, chopped

• 1 red pepper, chopped

• 250g/8¾oz sweet potatoes or yams, peeled and cut into cubes

• 1 medium courgette, about 200g/7¼oz

• 400g/14¼oz canned chickpeas, rinsed and drained

• 400g/14¼oz canned chopped tomatoes

• 250ml/8¾fl oz unsweetened coconut milk

• sea salt, to taste

For the spice paste

• 1 tbsp cumin seeds

• 1 tbsp coriander seeds

• ½ tsp cardamom seeds, about 10 pods

• ½ tsp fenugreek seeds

• 5cm/2in fresh ginger, peeled and grated

• 4 garlic cloves

• 1 tsp turmeric

• 1-2 chillies, de-seeded, or 1 tsp dried chilli flakes

• 1 tomato, cut into quarters

• 2 tsp sea salt

• 1 tsp sugar

To serve

• steamed basmati rice

• sprigs of coriander

• mango chutney

• Greek-style yoghurt

Description

Recipe Uses 1 Medium Aubergine, About 250g/8¾oz, 2 Tbsp Vegetable Oil Or Ghee, 1 Red Onion, Chopped, 1 Red Pepper, Chopped, 250g/8¾oz Sweet Potatoes...

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