Ingredients 

• 2 red onions, finely chopped  
• 3 garlic cloves, finely chopped 
• 1 thumb sized fresh ginger, finely chopped 

• 1 tbsp oil  
• 400-500gg potato, parsnip or other root veg, chopped into 1.5cm cubed 
• 1 aubergine, chopped into 1.5cm cubed 
• 1 courgette, chopped to 1.5cm cubed 
• 10 black peppercorns 

• 1 tsp cinnamon  
• 1 tbsp chilli powder  
• 1 tsp ground turmeric 
• Pinch of ground nutmeg 
• 100 ml water 

• 50 ml apple cider vinegar 
• 1 ½ tbsp honey 
• Salt and pepper to season 

Method 

• Peel and finely chop the onions, garlic and ginger. Peel and chop the potato/parsnip, aubergine and courgette into 1cm chunks. 

• Heat the oil in a large saucepan on high heat.  Cook the onion, garlic and ginger for 3-5 minutes until they start to brown. 
• Put the cooked onion, garlic and ginger and spices into the blender along with the water, vinegar and honey and blend until smooth (rustic) and set aside. 
• Heat a little more oil in the saucepan and fry the aubergine, parsnip and courgette until browned and cooked and cook for 10-15 minutes. 
• Add the sauce to the vegetables bring to the boil and simmer for 5-10 minutes until the flavours have absorbed. 
• Serve with rice or nan bread.