Sweet potato, okra and eggplant curry

Ingredients

• 1 onion, chopped
• 1 Tbsp. mustard seeds
• 1 small piece fresh ginger, finely chopped
• 2 cloves garlic, smashed
• 1 green chili, deseeded and chopped
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. garam masala
• 2 Tbsp. tomato puree
• 1 eggplant, peeled and cubed
• 1 lb okra, sliced lengthways, then chopped into 1 in pieces
• 2 sweet potatoes, cubed
• 1 pint vegetable stock
• 1 Tbsp. mango chutney
• ¼ cup creamed coconut

Instructions

1. Fry the onion in oil until soft. Add the mustard seeds, ginger and garlic. Fry for another 2 minutes, then add inthe green chili, cumin, turmeric, coriander, garam masala, tomato purée and a little water (about 2 Tbsp.) to make a paste. Cook for another minute and then add the eggplant, fresh okra and the sweet potatoes. Add the vegetable stock and the mango chutney. Bring the mixture to a boil, then turn to low and simmer until the vegetables are cooked. Salt to taste. Serve with rice.
2. http://www.veganrecipes.org.uk/index.php?day=15&course=3