Sweet potato & aubergine curry

Curry paste

¼ tsp Coriander seeds

¼ tsp Cumin seeds

0.13 tsp Mustard seeds

¼ tsp Hot chilli powder

¼ tbsp Hot smoked paprika

½ Garlic cloves

Fresh ginger grated

½ tsp Garam masala

¼ tsp Salt

½ tbsp Olive oil

½ tbsp Tomato puree

½ Red chilies

Curry

50 g Potatoes diced

½ Sweet potatoes

¼ Aubergine

¼ Can chickpeas

18 ¾ ml Olive oil

Salt

½ Onion finely chopped

87 ½ ml Passata

100 ml Coconut milk

¼ Courgette halved lengthways and cut into slices

Chopped coriander

Make paste first

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

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

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

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

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

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

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

Add the coconut milk and season.

Add the roasted vegetables and courgette and chickpeas.

Cook for 5 mins and serve scattered with coriander.

Serve with rice and vegan naan or chapati.