Sauté the vegetables
Heat the oil in a cooking pot. Sauté the onions, garlic and ginger. Add the squash, aubergine and salt, cook for about another 5 mins.
Pour in the stock, coconut milk and lime juice, bring to the boil. Add the potatoes, chickpeas and tomato, reduce the heat. Cover and simmer over a medium heat for approx. 20 mins. Remove the lid, finish cooking for approx. 20 mins., stir in the curry powder, season. Scatter some mint leaves on top.