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1 sweet potato
1 aubergine
1 tablespoon coconut oil
1 onion
8.5 oz canned chickpeas
1 x 14 fl oz tin coconut milk
drizzle of olive oil
pinch of sea salt
Instructions
Preheat oven to 180°C / 200°C fan / 390°F.
Place the chunks of sweet potato and aubergine onto a baking tray and drizzle with olive oil and add a pinch of salt. Mix well and cook for 30â35 minutes until soft. Then remove from the oven and leave to one side.
Add the curry paste ingredients into a powerful blender and blitz to form a smooth paste.
Place a large pan over medium heat and add 1 tablespoon of coconut oil. Once melted, add the diced onion and a pinch of salt. Mix well and cook for 5â10 minutes until soft.
Once soft, mix through the curry paste and drained chickpeas. Cook for a couple of minutes before adding the coconut milk. Mix everything really well and leave to simmer for 10â15 minutes.
Stir through the roasted sweet potatoes and aubergine and heat everything through for a couple of minutes before serving.
Ingredients
1 sweet potato
1 aubergine
1 tablespoon coconut oil
1 onion
8.5 oz canned chickpeas
1 x 14 fl oz tin coconut milk
drizzle of olive oil
pinch of sea salt