This dish is a nice easy dinner full of great nutrients, a nice hearty dish to make during winter. Cook it up on Sunday to have for your meals for the week. Enjoy!
INGREDIENTS
X1 medium sized sweet potatoes chopped into small chunks
X1 medium aubergine cut into small chunks
X1 tin of chickpeas drained and rinsed
X400g tin chopped tomatoes
X1/4 teaspoon of turmeric
X1/2 teaspoon of cumin
X1/2 teaspoon of coriander
1 teaspoon of homemade bouillon stock
Tamari
100 grams of kale
X1 red onion
X3 small or 2 large cloves of garlic crushed chopped
Teaspoon of coconut oil
TO SERVE
Handful of fresh coriander
Small handful of pumpkin seeds
Brown rice or couscous
Bouillon stock
1 cup of nutritional Yeast
2 tbsp Garlic Granules
1 tbsp Onion Salt
2 tbsp Oregano
1 tsp celery Salt
Generous pinch of Sea Salt
1/4 tsp Black Pepper
1 tbsp Parsley
1/4 tsp Turmeric
Blend all the ingredients together in a blender and store in an airtight container.
METHOD
Fry the onions and garlic for a couple of minutes then add in the spices and fry for another couple of minutes.
Add in the aubergine, sweet potato and the chickpeas and a splash of water and fry for 5 minutes string regularly and coating the vegetables in the spices.
Add in the coconut milk, chopped tomatoes, stock, splash of Tamari and simmer until the sweet potato is tender, usually around 40 minutes or so.
Finally add in the kale and cook until the kale is wilted slightly. Making sure to take all the stalks off the kale first.
Serve with brown rice or couscous and a spoon of vegan Oatly Creamy Oat fraiche with some fresh coriander chopped on top and a sprinkle of pumpkin seeds.