Sweet potato vegan stew

Sweet potato, aubergine & courgette stew

Ingredients (serves 4)

  • 2 sweet potatoes, peeled & cubed
  • 1 onion, sliced
  • Four garlic cloves, grated
  • 1 tsp ground cumin
  • 1 tsp dried coriander
  • 1 tsp paprika
  • 1/2 tsp mustard seeds
  • Pinch of chilli flakes
  • 1 aubergine, cubed
  • 1 x 400g tin of coconut milk
  • 1 x 400g tin of tinned tomatoes
  • 1 tbsp white wine vinegar
  • 1 tbsp coconut sugar
  • 1 courgette, halved lengthways and chopped
  • 1 x 400g chickpeas
  • 100g baby spinach
  • Sea salt
  • 300 mls of vegetables stock (good quality)


This is an adaption of a yummy Deliciously Ella Recipe.  Boil the sweet potato cubes and then simmer for approximately 10 minutes until soft but not completely cooked.  Meanwhile drizzle the aubergine in olive oil and roast in the oven at 200 degrees for approximately 20 minutes, under golden and cooked.  Place a heavy bottomed pan on the hob, add olive oil and fry the onion, garlic and a pinch of salt for 5-10 minutes, until soft.  Once soft, add the cumin, coriander, paprika, mustard seeds, chilli flakes and cooked sweet potatoes, and cook for a further 5 minutes before adding the coconut milk, tinned tomatoes, vinegar and sugar.  Bring the whole thing to a boil and then simmer for 20 minutes, then adding the chickpeas, roasted aubergine and courgette for a further 10 minutes or until the courgette is cooked.  Add 300 mls of vegetable stock to loosen the stew.  Served with warm, crusty bread.