Max 30 min - Main Protein: Veggie-No Meatreplacer - Potato

• Heat a drizzle of sunflower oil in a lidded deep frying pan over medium high heat.
• Fry the onion, the garlic-ginger-chili mix, yellow curry spices and sweet potato for 3-4 minutes. 
• Add the peanut sauce, coconutmilk, stock and half of the ketjap and bring to the boil.

• Drain the chickpeas and add them to the curry.
• Let the curry simmer for 12 minutes with the lid on. 

Did you know... not only are chickpeas high in fibre, protein and complex carbohydrates, they're also packed with vitamins and minerals. In particular, they contain up to five times more vitamin E than any other type of pulse. Vitamin E helps boost and strengthen the immune system.

• Boil plenty of water in a pot or saucepan and cook the rice for 10 - 11 minutes, then drain and set aside.

• In a bowl mix the eggplant with the flour.
• In a frying pan heat a drizzle of sunflower oil over medium-high heat and fry the eggplant for 8-10 minutes, adding the rest of the ketjap in the final minute.