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

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

Caroline

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Main Course

Servings 2

Calories

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

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.

Keyword aubergine, coconut, pear, plant-based, sweet potato, vegan