Spicy African-style vegetable stew

A budget-friendly spicy vegetarian dinner which incorporates over 5 serves of vegetables.

Recipe «Spicy African-style vegetable stew» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 3 large baby eggplant, trimmed, 1 tbsp extra virgin olive oil, 1 brown onion, halved, cut into wedges, 175g packet vine sweet minicaps, halved, seeded, 1 carrot, halved, thickly sliced , 1 tbsp African grill spice mix, 410g can tomato puree, 2 zucchini, halved, sliced , 1/4 cup fresh coriander leaves, chopped plus extra leaves to serve, 1 long red chilli, seeded, thinly sliced, 2 tbsp flaked almonds, toasted, 1/3 cup plain Greek-style yoghurt, Couscous, to serve.

Ingredients:

• 3 large baby eggplant, trimmed 
• 1 tbsp extra virgin olive oil 
• 1 brown onion, halved, cut into wedges 
• 175g packet vine sweet minicaps, halved, seeded 
• 1 carrot, halved, thickly sliced 
• 1 tbsp African grill spice mix 
• 410g can tomato puree 
• 2 zucchini, halved, sliced 
• 1/4 cup fresh coriander leaves, chopped plus extra leaves to serve 
• 1 long red chilli, seeded, thinly sliced 
• 2 tbsp flaked almonds, toasted 
• 1/3 cup plain Greek-style yoghurt 
• Couscous, to serve 

Instructions

1. Quarter eggplant lengthways. Cut in half crossways.
2. Heat oil in a large saucepan over medium-high heat. Add onion, minicaps, carrot and eggplant. Cook, stirring, for 10 minutes or until vegetables soften. Add spice mix. Cook, stirring, for 1 minute or until fragrant.
3. Add tomato puree and 1 cup water. Season with salt and pepper. Bring to the boil. Reduce heat to medium. Simmer for 10 minutes. Add zucchini. Stir to combine. Simmer for a further 10 minutes or until vegetables are tender and sauce thickens. Stir in coriander.
4. Sprinkle with chilli, extra coriander and almonds. Serve with yoghurt and couscous.