Julie’s tip

Marinate your chicken at home and place in a resealable bag, then freeze if not eating within 24 hours. Just before you depart, pack the frozen marinated chicken in your esky, to make meal time even easier. 2 cloves garlic, crushed

2 tablespoons curry powder

¼ cup (55g) brown sugar

2 tablespoons tomato paste

1 cup (250ml) chicken or vegetable stock 1 small (250g) sweet potato, chopped 1 small (230g) eggplant, peeled, chopped 2 medium (240g) zucchini, chopped 1 cup (120g) frozen baby peas coriander, rice and natural yogurt, to serve

Heat the oil in a large frying pan over medium heat. Add onion and garlic; cook, stirring, for 8-10 minutes until softened. Add curry powder and stir for a further minute. Add sugar and tomato paste.

Add stock and sweet potato; simmer, covered, for 3 minutes. Add eggplant and zucchini; simmer, uncovered, for 5 minutes. Add peas and simmer for 2 minutes or until the vegetables are tender. Season to taste with salt. Scatter with coriander and serve with rice and yogurt.