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
1/2medium sweet potato, chopped into equal sized pieces
1/2aubergine, chopped into equal sized pieces
1cupfrozen peas
1/2litrebouillon or stock, plant-based
150gfreekeh or quinoa
400gcooked green lentils
4tbspdesiccated coconut, toasted
1.5tbsppeel and grated ginger
1ripe pear, cut into equal sized pieces
5toasted walnuts to garnish
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.