Warming aubergine stew

Adapted from Madeline Shaw

Pure autumn comfort food. Serve with quinoa or cauli rice. Be sure to garnish with yogurt and fresh coriander. 

Ingredients

• 3 tbsp coconut oil

• 2-3 aubergines (depending on size), cut into large chunks

• 2 red onions, finely chopped

• 2 tbsp harissa

• 5 cloves of garlic, peeled and crushed

• 1.5 tsp each of ground cumin, cinnamon and coriander

• 2 x 400g tomatoes

• 1 x 400g chick peas

• 3 tbsp tomato puree

• 1-3 tbsp sriacha or other chilli sauce, to taste

For cauli rice: 

• 1 head of cauliflower, florets roughly chopped

• 1 tbsp coconut oil

• 1 tsp turmeric

• 1/4 tsp ground ginger

To serve

• 2 tbsp natural yogurt

• Handful fresh coriander, chopped

Directions

1. Heat the oil in a large, deep pan and cook aubergines on medium heat with big pinch of salt for 5 minutes, stirring occasionally, until golden brown. 
   

2. Add onions, harissa, garlic, coriander, cumin, cinnamon and a pinch of salt and keep stirring until veggies are well coated and mix fragrant. 
   

3. Add tomatoes, tomato puree, chick peas and a little chilli sauce and cook over a medium heat for 15-20 minutes, stirring every 5 minutes. Add more chilli sauce to taste. I like it to have a little kick! 
   

4. To make cauli, put the florets into a blender and blitz, or grate until you get a rice like consistency. 
   

5. Heat the oil in a saucepan over medium heat for 1 minute, then add turmeric and ginger and stir for another minute until fragrant. Add the cauliflower rice and saute for 5 minutes, stirring constantly, until cooked through. 
   

6. Serve the stew with the rice, a dollop of yogurt and coriander scattered on top.