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Sweet Potato, Aubergine & Courgette Stew

10/10/2021 by Adam

adapted from Deliciously Ella’s ‘Sweet Potato & Courgette Stew’ recipe

Sweet Potato, Aubergine & Courgette Stew
 
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Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
Serves: 4 Servings
Ingredients
  • 2 Sweet Potatoes (peeled and cubed)
  • 1 Aubergine (small dice)
  • 1 Courgette (small dice)
  • Olive Oil
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Paprika
  • Salt & Freshly Ground Pepper

  • 1 Onion (sliced)
  • 2 Garlic Cloves (crushed)
  • ½ teaspoon Yellow Mustard Seeds
  • ⅛ teaspoon Dried Chilli Flakes
  • 1 tablespoon Apple Cider Vinegar
  • 1 tablespoon Maple Syrup
  • 400g Can of Chopped Tomatoes
  • 400g Coconut Milk
  • 400g Cannellini Beans (drained)
  • 3 Cubes Frozen Spinach (or 100g Fresh)

  • Serve with Rice
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
3.5.3208

 

Filed Under: MAIN DISH, Recipes, Vegan Tagged With: mains, plant-based, recipes, vegan

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