Start by pre-heating the oven to 200C (conventional) or 220C (fan-assisted). Once hot enough add the sweet potatoes and aubergine to a large roasting tray along with a tablespoon of olive oil, as well as the coriander, cumin, paprika and seasoning. Mix well then place in the oven for 20-25 minutes.
Meanwhile place a casserole dish on a medium-high heat along with an additional teaspoon of olive oil. After a few minutes add the sliced onions and fry for 5-8 minutes until turned golden.
Next add the garlic, mustard seeds, chilli flakes as well as the cider vinegar and maple syrup. Stir well for 1 minute then add the chopped tomatoes and coconut milk. Simmer for 15 minutes (with the lid on) or until the sweet potatoes and aubergines are ready.
Finally remove the baking tray contents from the oven and add to the casserole pan along with the cannelini beans and spinach. Simmer for a further 5 minutes or until the frozen spinach is ready, (adjust the seasoning if required) and serve with rice.
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/sweet-potato-aubergine-courgette-stew-10266/