Spicy Aubergine Tagine
This tagine is the perfect one pan meal to make at the beginning of the week and feast on all week. I have made it a couple of times, and it’ss safe to say will now be a firm favourite. It’s warm and comforting with a spicy kick. The coconut milk adds a delicious creaminess whilst keeping it a plant based and vegan option.
Ingredients
1 red onion
2 cloves of garlic
1 sweet potato, diced into cubes
1 aubergine
1 red pepper, chopped
1 can of chopped tomatoes
1 tbsp, tahini
1 tbsp Harissa paste
1 tbsp maple syrup
1 tsp chilli powder
1 tsp cinnamon
1 can coconut milk
Method
Fry the onion and garlic in coconut oil until softened.
Add the diced sweet potato, aubergine, pepper and tomatoes, followed by the tahini, harissa paste, maple syrup and coconut milk.
Reduce the heat and let simmer for 40-50 minutes until the sweet potato is nice and soft.
Serve with toasted pita bread and fresh coriander.
Registered nutritionist (mBANT) (dipCNM), Nutritional Therapist (CNHC) and Naturopath (ND).
'It is my passion to use the latest evidence-based nutrition and my clinical experience to guide and help you to support your health & wellbeing'
Health hasn’t always been my journey. In fact during my teenage years I suffered with disordered eating. Living off low fat/low calorie foods, diet coke and black coffee, my body stopped being able to function. My skin was dry, my hair falling out, I had terrible gut issues (bloating, gas, and constipation) I lost my periods, complained of being cold and was constantly exhausted. If only I knew what I know now, that my brain and body were literally starved of nutrients.
Gradually I began to see that my destructive behaviours and habits were robbing me from living and enjoying life. It was a long road of re educating myself, eating nourishing foods, learning self-compassion, and actually finding the enjoyment in food.
Over time my skin cleared up, my hair grew, my energy came back, hormones re balanced, and I saw firsthand the power of diet and lifestyle modifications in recovering my own health.
Fast forward a few years I am now a qualified nutritionist helping to educate people on the effects of food as medicine, food as enjoyment and food as fuel.