A vegetarian and gluten free dish...
I had no idea what to call this dish as I completely made it up, so I thought stew was probably the closest thing that it resembles, although it doesn't stew for that long and it's not very runny!
It is vegetarian and gluten free. I had it as my main course on it's own (and it was yummy) but it would also be good as a side to have with chicken.
It's quick to make, super healthy and super tasty!
1 sweet potato
Half a red pepper (or a full one if you're serving 2)
Half a fresh chilli
2 garlic cloves
A handful of quinoa (I buy the packet version so it's already cooked)
2 bay leaves
1 teaspoon of Turmeric (or to taste)
1 teaspoon of Ground coriander (or to taste)
A pinch of saffron (optional)
Dash of Red wine vinegar
2 teaspoons of honey
Half a teaspoon of Cinnamon
Approx 1 tablespoon of Boullion (or stock if preferred)
Water (1-2 cups)
1. Chop up the aubergine and put it on a plate, sprinkling it with salt and drops of water, then leave for 10 minutes.
2. Fry the onion, garlic and chilli for 2 minutes, then add the pepper and aubergine. Fry on a low-medium heat.
3. Peel the sweet potato and chop it into chunks then add it to the pan.
4. Add the dash of red wine vinegar (approx 2-3 tablespoons) and fry for 1-2 minutes on a low-medium heat.
5. Add the quinoa (cooked or straight from the packet) and turmeric, ground coriander, bay leaves and cinnamon. Stir thoroughly to mix flavours and cook on a low heat for 2 minutes.
6. Add the Boullion (or stock if preferred) with one mug (cup) of water. Stir in and add more water if needed. Boil for 5-10 minutes, stirring occasionally and adding more water to ensure that it stays moist/ a little runny.
7. Add the honey and salt and pepper to taste. Stir well.
8. Cook on a low heat for a further few minutes and serve.
Hope you enjoy it! Let me know if you make it!