Sweet potato with mint, egg plant and 2 types of peas

Sweet potato with mint, egg plant and 2 types of peas

Flexitarier main meal, serves 4

200 grams of chick peas, soaked for 8 hours, or a small tin of chick peas, well rinsed off

2 egg plants

3 tablespoons of oil

600 grams of sweet potatoes, peeled and diced

1 teaspoon of garam massala (Hindustan curry)

200 ml. of coconut milk

200 ml of chicken stock ( a stock cube can be used)

150 gram of deep freeze peas

1 tablespoon of finely chopped mint

Boil chick peas,adding salt to taste, in a pressure cooker for 20 minutes, or in an ordinary pan for an hour, until cooked.

Cut the egg plants in slices,  then in small strips, pat them dry, sprinkle them with salt, let them stand for a while. Heat the oil in a wok.Put the egg plants in and stir-fry them in the wok for 3-4 minutes.Add the sweet potatoes, chick peas and garam massala, and pour the coconut milk in the wok. Bring it all to the boil, put lid on wok and leave to simmer for 20 minutes.Add the frozen peas in the last 3 minutes, salt & freshly ground pepper to taste, decorate with the mint. Delicious with jasmine rice.

Have changed a couple of things Fiona:  You say ‘cook the peas in pressure cooker for 20 minutes until cooked, or in an ordinary pan for an hour until cooked, so I left the second ‘until cooked’   out.Then you say to cut the egg plants in strips etc.sprinkle with salt, then pay dry.I put the ‘pat dry’ before sprinkling salt over….because it wouldn’t make sense otherwise, you would pat the salt off….what do you think?