Sweet Potato and Aubergine Maafe
2 tbsp sunflower oil
2 medium onions, diced (200g)
4 garlic cloves, finely crushed
1 inch fresh ginger, grated
1 large sweet potato (approximately 600g), peeled and cut into bite sized chunks
1 aubergine, cut into 8 long wedges
1 tin good quality plum tomatoes
600ml vegetable stock
150g Harry’s Nut Butter Original
1 tbsp tomato puree
¼- 1/2 tsp cayenne (depending on your heat preference)
¼ tsp paprika
salt and pepper, to taste
handful of roasted peanuts, roughly chopped
1 small red chilli, finely sliced
Put the diced onions and the 2 tbsp sunflower oil into a pot over a moderate heat with a pinch of salt. Sweat down until super soft and sweet.
Add the grated ginger and garlic and let it cook for 2-3 minutes longer. Add the cayenne, paprika, tomato puree, tinned tomatoes and veg stock. Leave to simmer for 10-15 minutes or until reduced down and thickened.
Meanwhile, get the aubergine and sweet potato roasted off. Arrange them on oven trays with a good drizzle of olive oil and some salt and pepper. (Use separate trays as they will need different times in the oven.) Roast at 185C for approximately 20 minutes or until cooked through.
Once the maafe sauce has reduced and thickened, add the nut butter and let it cook down again for another 5-10 minutes. Taste and adjust the seasoning- it will need some salt and pepper. If it’s too thick, add a splash more of stock or water. Once you're happy with the consistency of the maafe, add the sweet potato chunks. Serve the maafe with some brown rice and place the hot roasted aubergine on top.
Garnish with the chopped roasted peanuts, fresh coriander, chopped red chillies and lime wedges.