1 tablespoon olive oil

2 cloves of garlic, crushed

1 large onion, peeled and chopped

1 large aubergine cut into chunks. Leave skin on

1 large sweet potato, peeled and cut into small chunks

3 teaspoons curry powder (or 1 tsp turmeric, 1 tsp ground coriander & 2 tsp garam masala)

1 can of chopped tomatoes or a carton of tomato passata

250ml of water

1 teaspoon bouillon or 1 stock cube (or use low salt bouillon if preparing for young children)

6 tablespoons Greek yoghurt (you can use low fat or standard depending on your goals)

Heat oil in a large pan

Brown the aubergine for 2-3 mins on each side. Remove from pan and put to one side

Fry the onion, garlic and chicken in the remaining ½ teaspoon of oil for around 3-5 minutes or until they are soft

Add the sweet potato and the curry powder / spices and cook for a few minutes

Add the chopped tomatoes and stock/water

Bring to the boil and simmer until the vegetables are cooked and the sauce has thickened, around 30 minutes.

Bring to the boil and simmer until the vegetables are cooked and the sauce has thickened, around 30 minutes.

Turn the heat down and add the aubergine wedges, then simmer for a further few minutes

Remove from the heat and stir in the yoghurt