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Ingredients:

• 2 Tbsp cold pressed olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 2 cm piece ginger, peeled and grated
• 275g eggplant, diced
• 1 tsp ground cumin
• ½ tsp ground coriander
• 1 tsp turmeric
• Pinch cayenne pepper
• ½ cup mushrooms, chopped
• ½ cup tomatoes, chopped
• 1 ½ cups cooked beans (eg black-eye, cannellini)
• 1 cup pureed tomatoes in tomato sauce
• 1 tsp vegetable stock powder
• ½ cup hot water
• ½ cup coconut cream
• ½ cup coriander leaves, roughly chopped

Method:

1. Heat oil and saute onion, garlic, ginger and eggplant.
2. Add spices and cook for 1 minute, stirring.
3. Add mushrooms and tomatoes and cook for few minutes.
4. Stir in beans, pureed tomatoes, stock powder and water.
5. Bring to boil, reduce heat, cover and simmer for 10-12 minutes.
6. Stir through coconut cream and coriander leaves.
7. Serve with cooked buckwheat, brown rice or quinoa.