Eggplant, potato and chickpea curry

Ingredients:

• 1 large eggplant (or 2 medium), washed and diced
• 1 orange pepper (or other color), diced
• 4 medium potatoes, peeled and diced
• 1 can (375ml) organic chickpeas, drained
• 1 can (400ml) organic diced tomatoes
• 1 large onion, minced
• 3 garlic cloves, minced
• 1 can (400ml) full-fat coconut milk
• 400 ml tomato sauce
• 2 tablespoons coconut oil
• 2 tablespoons extra virgin olive oil
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon smoked paprika (or regular paprika)
• 1 teaspoon ground coriander
• ½ teaspoon cayenne pepper (adjust to taste)
• Sea salt and freshly ground black pepper, to taste
• A handful of cilantro (or parsley), chopped
• 1 lime, cut into wedges, for garnish

Instructions:

1. Roast Eggplant:

   • Preheat the oven to 375°F (190°C).
   • Place the diced eggplant on a parchment-lined baking sheet and toss with the olive oil.
   • Roast for about 25 minutes, or until the edges are lightly charred and the inside is tender. Set aside.

2. Cook Potatoes:

   • Bring a pot of salted water to a rolling boil.
   • Add the diced potatoes and cook for about 5 minutes, or until fork-tender. Avoid overcooking to prevent mashing. Drain and set aside.

3. Prepare the Base:

   • In a large saucepan, heat the coconut oil over medium heat.
   • Sauté the minced onion, garlic, and diced pepper until softened.

4. Add Spices:

   • Stir in the cumin, turmeric, paprika, coriander, and cayenne pepper. Cook, stirring constantly, for about 1 minute until fragrant.

5. Combine Ingredients:

   • Add the cooked potatoes, roasted eggplant, diced tomatoes, and tomato sauce to the saucepan.
   • Season with sea salt and black pepper. Simmer for 5 minutes.

6. Finish the Dish:

   • Stir in the coconut milk and continue to cook for another 5 minutes.
   • Taste and adjust seasoning as needed. Stir in the chopped cilantro (or parsley).

7. Serve:

   • Serve the dish with rice, warm naan, and a good squeeze of lime.