This meal is so good on so many levels! Firstly, it is a one pot meal so you don’t need more than one pot and a cutting board to make the meal. Once you chop up all the veg and open up all of the cans, you can put everything in the pot and come back to it 40 minutes later and it’s pretty much ready for you to enjoy. It is also such a perfectly warming meal for a cold winter day/night. It is serious comfort food in a pot.
I definitely can’t take credit for it as it has been adapted from Deliciously Ella’s recipe. This dish is a cross between an Italian/Thai meal. From the coconut and turmeric (Thai) to the tomato paste (Italian) the flavours work really well together. The veggies are super tender and delicious and overall it is the perfect dish for a cold winter day.
One of the benefits of the dish is that it makes a lot of food. You can have enough to have on hand in the fridge for meals during the week as well as freeze some to have when you’re in a pinch for a nice warming meal. I highly recommend trying the recipe before the winter is over.
- 1 large eggplant
- 2 sweet potatoes
- 4 cloves of garlic
- 3 cups of spinach or shredded kale
- 2 tsp. turmeric
- 1 tsp. cayenne powder
- 1 can of chickpeas (400g)
- 1 can of coconut milk
- 1 can of tomato paste (170g)
- 1 cup of water
- Fresh basil or coriander for garnish
How to Make:
- Cut the sweet potato into chunks and steam for about 15 minutes in a steam basket. You can boil them if you don’t have a steam basket.
- Cut the eggplant into cubes while the sweet potatoes are steaming. Mince the garlic and prepare the spices.
- On medium heat, add some olive oil to a large pot and add 3 tablespoons of tomato paste, garlic and spices. Let them bubble and become fragrant for about a minute or so being careful not to burn on the bottom of the pan.
- Mix the rest of the tomato paste and 1 cup of water together making sure to combine well.
- Add the tomato mixture, coconut milk, eggplant and salt to the pot and heat until it is bubbling.
- Lower the heat to low and let simmer for 35 minutes, giving it a stir every 10-15 minutes or so.
- If you would like to enjoy this dish with brown rice or quinoa, cook in a separate pot.
- Once the eggplant is soft and the sweet potatoes are cooked, at the spinach/kale and the chickpeas and cook for another 10-15.
- Enjoy and store the extras in a freezer-friendly container.