Moroccan Kumara and Aubergine Curry

1 tbsp canola oil
1 tsp minced garlic
1/2 tsp ground cumin or 1 tsp cumin seeds
1/4 tsp ginger
1/4 tsp turmeric
1 cup diced aubergine (and/or courgettes)
1 cup diced kumara
2 cans Moroccan-flavoured tomatoes
1 can chickpeas, drained
salt and pepper to taste

couscous or rice
natural unsweetened yoghurt to garnish (optional)

Cooking Instructions

Heat the oil, garlic and spices in a heavy based pot. Stir-fry for 1-2 minutes, and then add diced kumara and aubergines. Fry until golden, then add the chickpeas and tomatoes. Stir and reduce heat to simmer, covered for about 10-15minutes till vegetables are tender.

Serving Instructions

Season and serve with couscous or rice and a dollop of natural unsweetened yoghurt to garnish. Serves 3 - 4