Aubergine and sweet potato Thai red curry

large sweet potato

aubergine ((eggplant))

oil, (divided)

onion, (diced)

medium mushrooms, (diced)

garlic, (minced)

green beans, (trimmed and cut in half)

vegetarian Thai red curry paste

(~ 3/4 cup) coconut milk (- I used light)

(~ 1/2 cup) vegetable stock

stalks Tenderstem broccoli

cooked chickpeas ((1/2 a standard tin, or ~ 3/4 cup))

To serve: white rice, (fresh coriander (cilantro) (optional))