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Sweet potato and aubergine stew

So cozy and it makes your kitchen smell incredible

cooking time: 90mins difficulty: easy serves: 4


2 cans of tinned tomatoes

1 can of coconut milk

2 large sweet potatoes, diced

2 aubergines, diced

4 cups of spinach

1 can of chickpeas

4 tbsp of tomato puree

4 tbps  of apple cider vinegar

4 tsp of turmeric

4 tsp of cumin

1 tsp of cayenne pepper

4 cloves of garlic, minced


1. Steam the sweet potato for 15 minutes.

2. Once they are cooked, add some olive oil in a pan. Then, add the tomato puree,  apple cider vinegar, garlic, spices, salt and pepper. Cook until they are bubbling.

3. At this point add the coconut milk, tomatoes, aubergine, sweet potato, salt and pepper to the pot and allow it to heat until boiling.

4. Allow the pot to cook for about forty five minutes, at which point add the drained chickpeas and spinach. Let these cook for fifteen minutes.


Add some fresh parsley or coriander-

Serve with some brown rice or quinoa.

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