Sweet potato & aubergine curry

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Servings:

4

Curry paste1 tsp Coriander seeds1 tsp Cumin seeds0.5 tsp Mustard seeds1 tsp Hot chilli powder1 tbsp Hot smoked paprika2 Garlic clovesFresh ginger grated2 tsp Garam masala1 tsp Salt2 tbsp Olive oil2 tbsp Tomato puree2 Red chiliesCurry200 g Potatoes diced2 Sweet potatoes1 Aubergine1 Can chickpeas75 ml Olive oilSalt2 Onion finely chopped350 ml Passata400 ml Coconut milk1 Courgette halved lengthways and cut into slicesChopped coriander

1

Make paste first

2

Toast seeds in a dry pan until mustard seeds pop - let cool

3

Put all other ingredients in a blender or mush in a mortar, add seeds and pound/blitz.

4

Toss potatoes, sweet potatoes and aubergine in half curry paste & 2 tbsp oil in baking tray.

5

Season & roast at 200 degrees for 30 - 40 mins.

6

Meanwhile heat oil in a large pan and cook the onions stirring until soft and turning golden.

7

Stir in the remaining curry paste and cook for 4 mins.

8

Add the passata and 150ml water and cook until oil separates from the sauce.

9

Add the coconut milk and season.

10

Add the roasted vegetables and courgette and chickpeas.

11

Cook for 5 mins and serve scattered with coriander.

12

Serve with rice and vegan naan or chapati.

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