In a large saucepan, heat up some olive oil. Add the sweet potato and cook while stirring for 2 mins on a medium heat. Next add the chopped courgette, keep stirring.
Add the courgette and then the onions and chili. Using a garlic crusher, add the three cloves of garlic to the mixture, following this with the aubergine pieces.
Bringing the heat down the low, carefully add the water, coconut yogurt and milk to this saucepan along with the rest of the spices. Stir this mixture carefully and then place the lid on the curry mixture. Leave this to cook for around 15 mins on low heat, but stir regularly to ensure it does not burn.
When the veg is nice and tender in the pan, take off the heat, serve with fresh lime and enjoy!