Sweet potato, aubergine and spinach stew

Sweet potato, aubergine and spinach stew, serves 4,


  • 1 red onion
  • 2 cloves of garlic
  • Olive oil
  • Teaspoon of ground ginger
  • 2 large aubergines
  • 250g roasted sweet potato chunks
  • 600ml reduced fat coconut milk
  • 400g chickpeas
  • 100g spinach
  • Tablespoon of tamari
  • Zest and juice of a lime
  • Red chilli
  • Wholegrain rice or quinoa to serve


  1. Chop the red onion and garlic and add to a large saucepan with a tablespoon of olive oil. Cook gently over a medium heat for 4 or 5 minutes until the onion is translucent, then add the ginger and cook for another minute.
  2. Chop the aubergines in half and then into half circle discs, about 1/4” thick and add to the onion mixture in the pan along with the already roasted sweet potato chunks.
  3. Add in the coconut milk and stir well before adding the chickpeas. Bring the mixture up to a boil and then reduce the heat and simmer for 30 mins until the sauce is thick and delicious.
  4. Add in the spinach leaves and tamari and cook for a few minutes until the spinach has wilted.
  5. Grate in the lime zest and squeeze in the juice, and you are ready to serve on top of rice or quinoa.
  6.  Sprinkle liberally with freshly chopped chilli and dive in!


As featured in my blog post, Sweet potato challenge


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