Eggplant and Red Kidney Bean Stew
A hearty, flavourful stew packed with vegetables, warming spices, and protein-rich kidney beans. Perfect served over brown rice for a nourishing meal.
Ingredients
How to make it
- Cook the base:– heat coconut oil in a large pan– sauté onion for 5 minutes until soft– add garlic and cook 1 more minute.
- Add the eggplant:– stir in eggplant and cook for 5–7 minutes until soft and slightly browned– add more oil if needed.
- Spice it up:– add cumin, coriander, paprika, oregano, salt, pepper, and chili (if using)– stir for 1–2 minutes to toast the spices.
- Add tomatoes:– mix in the chopped tomatoes and cook for 5 minutes, until they start to break down.
- Simmer the stew:– add the kidney beans and vegetable stock– bring to a gentle simmer and cook for 10–15 minutes until the stew thickens and the flavours come together.
- Final touch:– taste and adjust seasoning– add a splash of water or stock if it’s too thick.
- Serve:– spoon the stew over brown rice– garnish with fresh basil and enjoy warm.
