Plant-Based Gingered Sweet Potato, Aubergine, Peas, Pear and Coconut
Jump to Recipe Print Recipe

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

I made this when I had a range of leftovers and I thought why not combine them and see what happens. A happy accident fusion of flavours was the result.

Don’t be put off by the range of ingredients – it’s a flavour explosion in your mouth!

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

Print Recipe Pin Recipe Add to Collection
Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Main Course
Keyword: aubergine, coconut, pear, plant-based, sweet potato, vegan
Servings: 2
Calories:
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.
Tried this recipe?Mention @Carolinesplantbaseddiet or tag #Carolinesplantbaseddiet !