for 4 person

Sauté the vegetables

2 tbsp	peanut oil
2	onions, roughly chopped
4	garlic cloves, chopped
1 cm	ginger, chopped
500 g	squash, cut into 1.5 cm cubes
1	aubergine (approx. 400 g), cut into approx. 1.5 cm cubes
1 tsp	salt

Curry

2 dl	vegetable bouillon
2 ½ dl	coconut milk
1 tbsp	lime juice
400 g	waxy potatoes
1 tin	chickpeas (approx. 400 g), rinsed, drained
1	tomato, cut into pieces
1 ½ tbsp	Indian curry (e.g. Deli Fine Food)
	salt and pepper to taste
some	peppermint leaves

How it's done

Sauté the vegetables

Heat the oil in a cooking pot. Sauté the onions, garlic and ginger. Add the squash, aubergine and salt, cook for about another 5 mins.

Curry

Pour in the stock, coconut milk and lime juice, bring to the boil. Add the potatoes, chickpeas and tomato, reduce the heat. Cover and simmer over a medium heat for approx. 20 mins. Remove the lid, finish cooking for approx. 20 mins., stir in the curry powder, season. Scatter some mint leaves on top.

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