An Afro-European mashup, this beautifully rich and fragrant stew makes for a comforting dish on cooler nights. Usually served with couscous, it’s delicious with pasta too🍝 😋
Prep | 5 mins
Cook | around 25 mins
Serves | 4
Mindfulness Factors | healthy | plant-based | vegan | dairy-free | 30 minute meal
INGREDIENTS
1tbsp vegetable oil
1 brown onion, thinly sliced
2 carrots, peeled and quartered, then thinly sliced
1x400g tin of chopped tomatoes
1 aubergine, cut in to small cubes (approx 2cm)
2tbsp tomato purée
3tbsp reserved pasta water
2tsp ground coriander
2tsp ground cumin
1/4tsp ground cinnamon
To garnish:
1/2 small pack of parsley, leaves picked and chopped
METHOD
⁃ heat the vegetable oil in a large frying pan and gently cook the onion and carrots for 10 mins, stirring occasionally
⁃ Stir in the spices and cook for a couple of minutes to release their flavour
⁃ Add everything else, simmer and cook for a further 10-15 mins, adding more water if it becomes to dry. Cook the pasta at the same time
⁃ Drain the pasta, portion onto serving plates then top with the sauce and a generous sprinkling of chopped parsley. Enjoy!
Copyright (c) misterrands.com
@misterrands 