Chickpea, Pumpkin and Eggplant Curry

Melt ghee in a large pan, add onion, garlic and eggplant; cook, stirring, until just tender. Add curry paste, cook, stirring, until fragrant.

Add pumpkin, cauliflower, stock and undrained tomatoes, bring to the boil; simmer, covered, for 20 minutes. Add chickpeas, simmer, covered, for a further 10 minutes or until the vegetables are tender. Season to taste with salt and pepper.

Meanwhile, combine yogurt and mint in a small bowl.

Serve curry with yogurt mixture.

Suitable to freeze.

Suitable to microwave.