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Aubergine, chickpea and sweet potato curry recipe

Garam masala is a useful mix for adding authenticity to Indian dishes without cluttering up the cupboard with endless spice jars. This flavourful, make-ahead curry will be popular with vegetarian guests.

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Nutrition (per portion)

Total Fat6g

Saturated Fat

Total Carbohydrate35g


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picture of the aubergine, chickpea and sweet potato curry

Serves: 6


Prep Time:

Cook Time:


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  • 2tbsp olive oil
  • 1 large onion, thinly sliced
  • 1tbsp each garam masala and black onion seeds
  • 1½tsp turmeric
  • 5cm (2in) fresh root ginger, grated
  • 2 garlic cloves, crushed
  • 1 large aubergine, cut into 2cm (¾in) cubes
  • 2 medium sweet potatoes, cut into 2cm (¾in) cubes
  • 2 x 400g tins chopped tomatoes
  • 410g tin chickpeas, drained and rinsed
  • Large handful coriander, roughly chopped


  1. Heat the oil in a large pan over medium heat. Add the onion and cook for 10min until softened. Stir in garam masala, black onion seeds, turmeric, ginger and garlic and cook for 1min.
  2. Stir in the aubergine and sweet potatoes and fry for 5min. Add the tomatoes and simmer for 15min, stirring occasionally, until the vegetables are tender.
  3. Stir in the chickpeas and chopped coriander, then check the seasoning. Serve with boiled rice, garnished with extra coriander.

Tips & techniques

Freeze Ahead: Prepare curry to end of step 2, cool, then transfer to a container and freeze for up to one month. To serve, defrost in the fridge then reheat gently in pan. Complete recipe.

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