Ingredients

• For the sauce
• 1 medium aubergine ( eggplant ) , pricked and roasted
  
• 2 tablespoons vegetable oil
  
• 1 large red onion, finely chopped
  
• 3 cloves garlic, minced
  
• 1 teaspoon sea salt
  
• 1 square inch ginger, grated
  
• 1 large tomato, finely chopped
  
• spice mix 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon garam masala, 1 teaspoon dried methi leaves (optional), 1/2 teaspoon turmeric, 1 teaspoon chilli powder (less if you like a more mild curry)
  
• 240 ml water
  
• 1 teaspoon dijon mustard
  
• 1 tablespoon cider vinegar
  
• 1 teaspoon agave nectar
  
• Fresh chilli, chopped ( to taste and according to heat )
  

• For the potatoes
• 1 teaspoon vegetable oil
  
• 350 g new potatoes, cut into bite sized pieces
  
• ¹/₂ teaspoon sea salt
  
• ¹/₂ teaspoon turmeric
  
• You will also need 200g kale, steamed and chopped