Wash and prepare all the vegetables. Chop the vegetables into similar size chunks.
Parboil the sweet potatoes for approximately 5 minutes. Once cooked, drain and cool.
Heat the oil in a pan over a medium heat then add the onions and fry for 2 minutes or until golden.
Add the chilli, garlic, ginger, curry leaves to the onions and stir for a further minute. Add 75ml of water and cook for a further minute.
Add the garam masala, turmeric and cumin powder to the mixture and stir. Cook for 2-3 minutes, stirring occasionally.
Add the aubergine, green pepper, carrots and mushrooms and stir. Cook for 2 minutes coating the vegetables in the spices, then add the sweet potato and stir. Cook for a further 2-3 minutes.
Add the tomatoes, ProZero and coconut milk to the mixture and stir well.
Bring to the boil and add 100ml of hot water and simmer for 20-30 minutes until the sauce thickens and the vegetables are cooked through. Add the chopped coriander and serve.
Garnish with fresh coriander.
Why not add extra chillies or more garam masala powder for an extra spicy curry.
ProZero is a food for special medical purposes and must only be used under strict medical supervision.