Those Who Harvest
Those Who Harvest
Those Who Harvest

Recipes from
THOSE WHO HARVEST

Brinjal, Corn, and Sweet Potato Moroccan Style Stew

Ingredients

400g finger brinjals
1 cup of corn (off the cob)
1 sweet potato
1 brown onion
2 finely chopped tomatoes
½ cup sultanas
2 cloves garlic
olive oil
1 lemon for  juice
1 tsp cumin seeds /  ground cumin
2 cinnamon sticks / 1 tsp ground cinnamon
1 tsp coriander seeds / ground coriander
½ tsp turmeric
1 tsp Harrisa spice blend
2 cups vegetable stock
salt
pepper

Method

In a pot, heat olive oil on medium heat and add roughly chopped onion and garlic.

Peel the sweet potato and cut into small cubes. Chop the brinjals to roughly the same size, leaving skin on.

Grind cumin seeds, coriander seeds or mix them together if you are using pre-ground spices. To the pot, add cumin and coriander mix as well as turmeric, cinnamon and Harrisa blend. Mix ingredients and let simmer. 


Now place sweet potato in pot and let it cook for a few minutes before adding the brinjals, toss to combine. Cook for about 5 minutes, stirring regularly with wooden spoon. Now add the tomatoes and vegetable stock. Let it simmer for a few more minutes before adding sultanas. Add salt and pepper to taste. 

Cook on medium high heat for 5 minutes before turning heat down to medium low. Place lid on pot and cook for a further 20-25 minutes, until veggies are tender. 

Stir in corn and add lemon juice. Add more salt and pepper if needed. Let it simmer for 5 minutes. 

Serve hot with couscous or your choice of rice. 

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