Sweet potato aubergine chickpea curry

1 tbsp olive oil
1 tbsp mustard seeds
1 tbsp black onion seeds
1 tbsp cumin seeds
1/2 tbsp ground cumin
1/2tbsp ground coriander
1 tbsp tumeric
1 tbsp garam masala
2 bay leaves
chilli flakes, to taste
1/2 tbsp chilli oil
1 large onion chopped
1/2 large aubergine, cubed
1 med sweet potato, cubed
10 cherry tomatoes
1 tin baked beans
1 tin chickpeas, drained

serve with rice

heat oil with mustard seeds until pop
add black onion and cumin seeds, after 15 secs add rest of spices.
Add chopped onion, aubergine and sweet potato, stir well
add some boiled water so partially covered
after 5-10 mins add tomatoes, beans, chickpeas and simmer for ~20 mins until sweet potato soft
stir frequently, add more water/stock if required

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user HAZEYJ87.