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This Plant-Based Gingered Sweet Potato, Aubergine, Peas, Pear and Coconut main dish sounds unusual, but it is delicious and very filling.

Plant-Based Gingered Sweet Potato, Aubergine, Peas, Pear and Coconut

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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 2
Author: Caroline

Ingredients

  • 1 onion, finely chopped
  • 2 garlic cloves, crushed then finely chopped
  • 1/2 medium sweet potato, chopped into equal sized pieces
  • 1/2 aubergine, chopped into equal sized pieces
  • 1 cup frozen peas
  • 1/2 litre bouillon or stock, plant-based
  • 150 g freekeh or quinoa
  • 400 g cooked green lentils
  • 4 tbsp desiccated coconut, toasted
  • 1.5 tbsp peel and grated ginger
  • 1 ripe pear, cut into equal sized pieces
  • 5 toasted walnuts to garnish
Metric - US Customary

Instructions

  • Cook the onions in 2cm/1 inch of water until soft. About 5-7 minutes.
  • Add the freekeh, garlic, ginger, sweet potatoes and cook for 10 minutes.
  • Add the aubergine (no need to peel it) and cook for a further 5 minutes.
  • Add the frozen peas and cook for a further 5 minutes.
  • In a separate bowl, mix the chopped pear with the toasted coconut until the pears are coated with the desiccated coconut.
  • Spoon the gingered mixture into two bowls and top with the pear and coconut mix. Scatter a few of the toasted walnuts over or round the dish as you wish then serve.
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