Vegan sweet potato, eggplant and chickpea curry.
Sweet potato chopped into 3cm pieces
Eggplant chopped into 3cm pieces
1 can chickpeas
1 onion (roughly chopped)
2-5 garlic cloves (minced)
1-2 tsp of ground cumin, turmeric, garam masala
750ml veggie stock
1 can coconut milk
2 tbs mango pickle (available at most asian grocers)
3tbs madras curry paste (available at most asian grocers)
Brown rice/quinoa to serve
Natural yogurt to serve
coriander to serve
Start by sautéing the onion and garlic until transparent (3-4 mins)
Add the spices and stir for 1 min
Add the veggies, and coat with curry paste(s)
Add the milk and stock and bring to the boil.
Turn down to low then simmer for 30 mins - now is the time to add chutney, lime juice or keffir leaves if you have them.
Serve with yogurt and rice :)