Sweet Potato & Aubergine Stew


This mouthwatering stew is so simple to make and can be frozen in portion sizes if you decided to batch cook!

[wpurp-searchable-recipe]Sweet Potato & Aubergine Stew – – – [/wpurp-searchable-recipe]

Cooks In40 minutes
Difficultyeasy to make


2 cloves garlic

1 large shallot

1tsp organic rapeseed oil

1 large aubergine (300g)

250g cooked sweet potato (500g raw)

1 can coconut milk

1 tsp ground ginger

4 cardamon pods

Pinch salt

1 lime juice and zest

1 chili

100g baby spinach

Brown rice to serve, 150g


1. If you haven’t already baked your sweet potato, place into a pre-heated oven at 180C fan for 50 minutes or until cooked and soft all the way through.

2. Slice the garlic and shallots and cut the aubergine into 2cm 'half moons'.

3. In a deep pan sautee the shallots and garlic in the rapeseed oil with the ground ginger for 1-2 minutes until the spices are cooked off. Add the aubergine and coconut milk.

4. Remove the skin of the sweet potato and mash with a fork. Add to the pan and bring the heat down to a low simmer.

5. Add the cardamom pods and leave to cook for 20 minutes with a lid on.

6. Stir frequently to make sure the mixture doesn’t stick to the bottom.

7. Add the lime juice and zest and season. Leave for a further 10 minutes until the aubergine is really soft.

8. Add the baby spinach and cook for 1 minute. Add as much chilli as you like, leave the spinach until it wilts and serve the stew by itself or over brown rice.

One Comment
  • Martha
    3 March 2017 at 11:53 pm
    Leave a Reply

    Could I just not put the spinach until serving?? I wonder as sometimes it tastes bitter if left too long.
    Thank you for sharing this yummy recipe ????

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