Prep Time: 15 min
Cook Time: 50-60 min
Portions: 4 ppl
- 1 Tbsp olive oil
- 2 cloves minced garlic
- 1 inch knob of minced ginger
- 1 whole green chili, diced
- ½ tsp salt
- 1 whole large eggplant (roasted, peeled, diced/mashed)
- 1 lrg tomato chopped
- ½ diced onion
- ¼ tsp turmeric
- ¼ tsp cumin seeds
- ¼ tsp ground coriander
- ½ cup water
*Be sure to wash all produce before use
- Add oil to frying pan.
- Temper cumin seeds with turmeric, coriander, and salt.
- Add garlic, ginger, and onion until fragrant and lightly brown.
- Add tomato, chili, eggplant, and water.
- Cover and simmer on low for 20 minutes.
To roast the eggplant, place in the oven on a baking tray for 30-40 minutes (375 degrees F). Or, place direct on the gas stovetop on low and rotate until all skin is charred and the eggplant is softened. I prefer the latter method of fire-roasting the eggplant although it takes longer.
This lamb stew is so easy to make, don’t be deterred by the amount of ingredients required. They add to the incredible warming flavours that make this recipe delicious and satisfying.
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These squash pasta bowls are so easy to make and very nutrient dense. Spaghetti squash has a very stringy texture which mimics a spaghetti feel.