Heat a little oil in a heavy-bottomed pot and gently saute garlic, ginger and onion until tender.
Add the spices and sambel, and briefly stir to toast.
Then add cauliflower, eggplant and sweet potato. Toss to coat well.
Add stock, tomatoes and seasonings. Stir and bring to the boil. Turn heat down and gently cook for 15-20 mins until vegies are tender.
Then add chickpeas, stir well and cook for 3-4 mins.
Turn off the heat, stir in couscous, cover and set aside for 5 mins. Then taste for seasoning and fluff up with a fork.
Stir through 1-2 tbsp coriander and serve with small dollops of yoghurt and a sprinkling of coriander on top.
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