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Spicy African-style vegetable stew
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Spicy, budget-friendly vegetarian dinner packed with veggies.
Ingredients:
  • 3 large baby eggplant, trimmed
  • 1 brown onion, halved, cut into wedges
  • 175g packet vine sweet minicaps, halved, seeded (see Notes)
  • 1 carrot, halved, thickly sliced
  • 10.00 gm African grill spice mix (see Notes)
  • 410g can tomato puree
  • 2 zucchini, halved, sliced
  • 62.50 ml fresh coriander leaves, chopped plus extra leaves to serve
  • 1 long red chilli, seeded, thinly sliced
  • 40.00 ml flaked almonds, toasted
  • 82.50 ml plain Greek-style yoghurt
  • Couscous, to serve
Instructions:
  • Cut the eggplant into quarters lengthwise, then halve crosswise.
  • In a large saucepan over medium-high heat, warm oil. Add onion, mushrooms, carrot, and eggplant. Sauté for 10 minutes until veggies are tender. Sprinkle in the spice mix and stir for 1 minute until aromatic.
  • Pour in rich tomato puree along with a cup of water. Season generously with salt and pepper. Bring it to a vigorous boil. Lower the heat to medium and let it simmer for 10 minutes. Introduce the vibrant zucchini into the mix and stir gently. Continue simmering for another 10 minutes until the veggies are tender and the sauce is lusciously thickened. Finally, sprinkle in fresh coriander and stir well.
  • Garnish with chili, additional cilantro, and almonds. Enjoy alongside yogurt and couscous.

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