AUBERGINE SWEET POTATO CHICKPEA CURRY

Ingredients

Aubergine, sweet potato, chickpea curry

  • 1 aubergine cubed
  • 2 sweet potatoes cubed
  • 400g of chickpeas
  • 1 tbsp of garam masala
  • 1 tsp of ginger
  • 1 tsp of turmeric
  • 1/2 tsp of ground coriander
  • 4 large fresh tomatoes quartered
  • 1 can of coconut milk
  • 1 onion
  • 1 clove of garlic

Method

  • Start by frying off the onion and garlic for 3 minutes. Add the turmeric, garam masala, ginger and ground coriander. Coat everything thoroughly.
  • Add the sweet potato, aubergine and tomatoes.
  • Add the coconut milk and chickpeas. Stir through.
  • Simmer for 20 minutes until sweet potato is soft. Serving suggestions: brown rice, quinoa, buckwheat, cauliflower rice.