This healthy curry is loaded with fresh eggplant, capsicum and sweet potato. The chickpeas and sultanas added last then it's all simmered for a delicious meal.
Sweet potato is called an orange kumara in New Zealand.
Wow - I'm the first reviewer! I was unable to follow the recipe exactly as I didn't have everything to hand. What I changed was - didn't add almonds (don't think I missed them), omitted sultanas as we don't like them, substituted 1/2tsp of powdered chilli for the 3/4tsp cayenne pepper - next time I will put the full 3/4tsp of chilli as wasn't hot enough for my liking, substituted the 125ml of orange juice for vege stock, substituted spinach with Kale (added it to the pot with the chickpeas etc) Served with rice. On the second night I served it up mixed in with COUSCOUS and it was totally AWESOME . This is how I will serve it from now on. Tasted like a tangine. Tempted to eat it cold but was a chilly night so heated it up. The chickpeas really give it that extra texture that it needs so don't omit them!! Will definately make it again. - 24 Oct 2013
This is a great recipe. I added chillie powder instead of cayenne pepper, only as I did not have any. I also added Fennel Seeds for some added crunch and smooth fragrance. Great full flavour can be eaten as a dish of served up with some lamb. Very simple very good. - 02 Dec 2014