This hearty vegan curry ragout is satisfying and will amaze your tastebuds.
what at you need:
1 pound sweet potatoes
1/2 large yellow onion
1 large eggplant
3 tablespoons of good olive oil
1/2 tablespoon of Chinese 5 spice
1/2 teaspoon sugar
14 oz unsalted crushed tomatoes
2 garlic cloves
1/2 pound thawed frozen spinach
1/2 inch fresh ginger
salt & pepper
2 tablespoons of freshly chopped cilantro (and some to sprinkle over)
Preheat your oven on 180 Celsius or 350 Fahrenheit. Wash and peel your sweet potatoes. Cut them, as well your washed eggplant into 1/2 inch cubes. Add them to a safe baking cooking pan. Cut your yellow onion into chunks, and add them to the veggies in the pan. Drizzle the 3 tablespoons of oil over the vegetables, stir them so they all are well covered in olive oil. Now sprinkle your 5 spice powder and sugar over the veggies, stir. Season the vegetables with salt & pepper to your taste ( about 1/2 teaspoon of each, is what I used). Roast your vegetables in your preheated oven for about 30min, depending on your oven. Stir occasionally!
when they are done roasting and golden in color, take the pan out of the oven and set the pan on to your stove (medium-high heat). Add the tomatoes, spinach, garlic, ginger and let it slightly cook for 3-4 min, while you stir the vegetables more frequently. Turn off the heat, add the juice of a 1/2 lime and your chopped cilantro, carefully stir till all is well combined. Serve with rice.
tip: taste good cold as dip with tortilla or quinoa chips, just chopped it up smaller!