Serves: 4-6 people
Time: 30-35 minutes
2 tbsp olive oil
1 eggplant, cut into cubes
2 zucchini, cup into rounds
1 carrot, cup into round
4 garlic cloves, crushed and chopped
100g of tomato paste, salt reduced
1 tsp of hot chilli
¼ cup of dukkah
1½ cup of vegetable stock
½ cup fresh basil, rough chopped,
1 bunch of snake beans, chopped
Avocado Spiced Rice
2 cups cooked basmati rice, cooled
1 avocado, pip and skin removed, cubed
2 tsp. of curry powder
3 tbsp. of olive oil
Sea salt and pepper to taste
Place all the stew ingredients, apart from the snake beans and basil, into a large pot or saucepan on a moderate heat. Cook and stir for about 15 minutes, until the eggplant is soft. Add the snake beans and basil and cook for a further 3-5 minutes.
In a bowl gently mix the rice ingredients together.
Serve the stew on top of the avocado spiced rice and drizzle with a little olive oil.