Sweet potato & aubergine curry

Curry paste

½ tsp Coriander seeds

½ tsp Cumin seeds

0.25 tsp Mustard seeds

½ tsp Hot chilli powder

½ tbsp Hot smoked paprika

1 Garlic cloves

Fresh ginger grated

1 tsp Garam masala

½ tsp Salt

1 tbsp Olive oil

1 tbsp Tomato puree

1 Red chilies

Curry

100 g Potatoes diced

1 Sweet potatoes

½ Aubergine

½ Can chickpeas

37 ½ ml Olive oil

Salt

1 Onion finely chopped

175 ml Passata

200 ml Coconut milk

½ 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.