Try this flavoursome and healthy vegetarian curry.


  • 3 tblsp olive oil
  • 1 medium aubergine (cut into 2cm chunks)
  • 1 medium onion (diced)
  • 1 inch fresh ginger root (peeled and grated)
  • 1 red chilli (chopped)
  • 2 cloves of garlic
  • 1 tblsp garam masala
  • 400 g can chickpeas (drained and rinsed)
  • 1 large sweet potato (peeled and cubed)
  • 400 g can chopped tomatoes
  • 400 ml can coconut milk
  • 2 tblsp chopped fresh coriander
  • 125 g baby spinach leaves
  • brown basmati rice, to serve


  • Heat 2tblsp of oil in a non stick pan over a high heat. Toss the aubergine chunks in the oil until golden. Lift out and drain on kitchen paper.
  • Heat 1tbls of oil and gently fry the onion over a low heat for 5 minutes.
  • Add the ginger, chilli and garlic and fry for a further 5 minutes.
  • Stir the garam masala and sweet potato with the onion mixture until well coated.
  • Add the coconut milk, tin of tomatoes, sweet potato and chickpeas, bring to the boil then reduce to a simmer for 15 minutes.
  • Stir through the coriander and spinach which will wilt down.
  • Serve with basmati rice.

More by Rozanne Stevens:

Find recipes by keyword:

family dinners vegetarian mains light meals and snacks the afternoon show