Vegan sweet potato, eggplant and chickpea curry.

Ingredients

• 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

optional

• sliverbeet

• mango chutney

• lime juice

• coriander to serve

Instructions:

• 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 :)