For 2 portions: 1/2 medium aubergine 1/2 small sweet potato 1 medium onion 6 fresh (or dried) apricots 100ml vegetable stock 1 tablespoon corn flour 2 large tomatoes fresh chillies for seasoning: olive oil, salt, pepper, ground turmeric, paprika, cayenne pepper, Garam Masala, spicy curry powder
Preheat the oven to 200°C fan.
Dice the aubergine and peeled sweet potato into large and small chunks, respectively. Place in a large bowl, add two good glugs of olive oil (to coat all chunks) and add some salt and pepper. Season with 1 teaspoon of turmeric, paprika, cayenne pepper (depends on how spicy you want it), Garam masala and curry powder. Place on baking sheets lined with baking parchment for about 20 minutes until crisped up.
For the sauce, heat some neutral oil in a casserole dish. Dice onions and cook until they become translucent. Prep the apricots by removing the stone and cutting into quarters. Add the apricots to the casserole dish and cook for 2 minutes. Add the roasted aubergine and sweet potato and brown a little. Deglaze with the stock and simmer on a medium heat. Blitz the tomatoes with some chilli, salt and pepper in a food processor. Add the tomato sauce to the dish and cook for another 10 minutes.
To thicken the sauce slightly, dissolve corn flour in some water and add to the sauce. Serve with fresh basmati rice, sprinkle with some almonds/hazelnuts and enjoy 🙂