Eggplant and Sweet Potato Curry

1 eggplant OR 700 grams of egg eggplants

1 good sized sweet potato (I use orange and white)

2 carrots

1 onion (chopped)

5 cloves garlic (fine dice)

Capsicum is you want to put it in.

1 tablespoon oil

1 large cup tomato pasata (more if you want)

1 litre water (and more if required while cooking)

200gm coconut milk (whole tin if you want to add more)

2 teaspoons stock powder

WHOLE SPICES

1 teaspoon each of cumin seeds, yellow mustard seeds, ajwain seeds (optional but delish).

1 teaspoon fenugreek

5 cardamon pods

POWDERED SPICES (use heaped teaspoons)

3 coriander

3 turmeric

2 cumin

1 ginger

1 amchur (ground dried green mango - available in Rigters)

10 curry leaves

Chop eggplants into 2.5cm squares (or halve the egg eggplants)

Chop sweet potato into 2cm squares

Chop onion and finely chop garlic.

Heat oil in heavy based pan

Add cumin seeds, mustard seeds and ajwain seeds

Temper these seeds (stir until fragrant over medium heat)

Add garlic and onion

Stir two minutes

Add eggplant, carrot and sweet potato, stir for one minute

Add all the powdered spices and the curry leaves.

Make sure all the vegetables are well covered with spices, stir for two minutes

Add the tomato and coconut milk.

Stir for a while, then add the stock powder and curry leaves and water.

Simmer until the sauce is thick and the sweet potato is tender.

Serve with brown rice or red rice and a yoghurt raita.