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In a large pot, heat 1 tsp of coconut oil and add the shallots with a pinch of salt. Sweat on low heat until completely softened. Add the garlic and ginger and cook for another 5 minutes on medium heat. Preheat the oven to 180°C. Chop the aubergine and sweet potato into 1 inch cubes. Toss with the olive oil, salt and pepper. Spread on a tray and bake for 30 minutes until soft and golden Brown. Add the spices and fry for another 2 minutes until fragrant. Pour in the tomatoes, stock, coconut cream and 1 1⁄2 cup of water. If using coconut milk, just add 1⁄2 cup water. Simmer for 20 minutes. Check seasoning. Cut the tofu into cubes and toss in the cornflour. Fry in a pan with the rest of the coconut oil until crispy. Stir the tofu into the sauce with the sweet potato, aubergine, spinach and the lime juice.Adjust the consistency with some water if needed. Serve topped with the fresh coriander.