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.