Vegetable Moqueca

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200g Sweet Potato

200g Carrots

200g Green Beans

1 x Red and 1 x Green Chilli – approx. 30g in total

1 x Aubergine

1 x White Onion

3 x Cloves Garlic

20g Fresh Ginger

1 x Vegetable Stock Cube

1 x 400g Tin Chickpeas

1 x 400g Chopped Tomatoes with Herbs

1 x 400ml Coconut Milk

60ml Rapeseed Oil

1 x Teaspoon Paprika

Sea Salt and Black Pepper

Peel and chop the potatoes and carrots into small chunks

Peel, halve and finely chop the onion

Chop the aubergine into small chunks

In a wok heat the oil, add the chopped onion and the aubergine

Saute for about 10 minutes until the onion is translucent and the aubergine softened

Add the coconut milk and the chopped tomatoes

Dissolve the stock cube in 100ml boiling water and add to the wok

Peel and grate the ginger

Cut the chillies into quarters lengthways and finely chop them along with the seeds

Peel and finely chop the garlic

Put the chillies, ginger, garlic, sweet potatoes, drained chickpeas and carrots in the wok - season with some salt and pepper

Cover and simmer for 15 minutes

Trim the beans and cut into thirds

Add to the wok and cook a further 5 minutes then serve