Sweet potato, okra and aubergine curry

Try this exotic curry with basmati or brown rice, or naan bread. Serves 2.

Fry an onion (chopped) in oil until soft. Add 1 tbsp mustard seeds, 1 small piece of fresh ginger (finely chopped) and 2 cloves garlic (chopped). Fry for another 2 minutes, then add in 1 fresh green chili (deseeded and finely chopped), 1 tsp ground cumin, 1 tsp turmeric, 1 tsp ground coriander, 1 tsp garam masala or curry powder, 2 tbsp tomato purée and a little water to make a paste. Cook for another minute and then add 1 aubergine (cut into cubes), 1 x 400g pack fresh okra (sliced into 2cm long pieces) and 2 sweet potatoes (cubed). Add a pint of stock and 1 tbsp mango chutney. Simmer until the vegetables are cooked. Stir in a 1-inch piece from a block of creamed coconut (chopped into smaller pieces) and let it dissolve.