Yields7 Servings
For the Stew
 1 tbsp coconut oil or olive oil
 250 g red onion, diced
 2 garlic cloves, peeled
 1 large chunk fresh ginger, grated
 400 g eggplant diced
 ½ tsp ground cinnamon
 ½ tsp ground cumin
 14 tsp ground paprika
 ½ tsp sea salt
 1.50 tbsp tomato paste
 200 g tin crushed tomatoes
 1.50 cups vegetable stock
 14 tsp crushed saffron or approx. 6 saffron threads
 500 kg cooked red kidney beans, canned beans ok
 ½ cup brown raisins
 1 lemon, zest (save the rest of the lemon for the greens)
For the Green Millet
 280 g cooked millet – boiled in water
 180 g broccoli – processed in blender until rice consistency
 180 g blanched beans – thinly sliced
 25 g chopped coriander and mint leaves
 Olive oil
 Salt and pepper
For the Greens
 350 g kale, roughly chopped
 ½ tsp garlic
 1 tbsp coconut oil
To Serve
 70 g toasted sliced almonds
 ½ pomegranate, seeds
 420 g coconut yogurt topped with finely chopped lemon rind
Method – Stew
1

Add oil to a large saucepan on medium heat. Add onion, garlic, ginger and sauté for about 10 minutes or until soft.

2

Add diced eggplant along with spices and cook for 5-6 minutes stirring frequently.

3

If spices are slicking to the pan add a splash of water.

4

Add crushed tomatoes, half the vegetable stock and saffron, stir around until it boils and then lower the heat. Put a lid on the saucepan and let slowly simmer for 30 minutes, stirring occasionally.

5

Add the beans to the stew, 1/2 cup of the raisins and the last of the stock (if it looks like it’s needed) and let simmer for 15 minutes more or until the eggplant is soft. Stir in the lemon zest

6

While the stew is cooking bring a pot of water to the boil and cook the green millet, add processed broccoli, beans and coriander. Set aside.

7

To prepare the greens sauté on a medium heat with garlic & coconut oil. Set aside.

8

Slightly toast almond in a hot pan.

9

Add the remaining raisins and use a fork to integrate the raisins and fluff the millet.

10

Serve in bowls with the stew scooped on top of the millet, greens on the side. Top with almonds, pomegranate seeds coconut yogurt.

Ingredients

For the Stew
 1 tbsp coconut oil or olive oil
 250 g red onion, diced
 2 garlic cloves, peeled
 1 large chunk fresh ginger, grated
 400 g eggplant diced
 ½ tsp ground cinnamon
 ½ tsp ground cumin
 14 tsp ground paprika
 ½ tsp sea salt
 1.50 tbsp tomato paste
 200 g tin crushed tomatoes
 1.50 cups vegetable stock
 14 tsp crushed saffron or approx. 6 saffron threads
 500 kg cooked red kidney beans, canned beans ok
 ½ cup brown raisins
 1 lemon, zest (save the rest of the lemon for the greens)
For the Green Millet
 280 g cooked millet – boiled in water
 180 g broccoli – processed in blender until rice consistency
 180 g blanched beans – thinly sliced
 25 g chopped coriander and mint leaves
 Olive oil
 Salt and pepper
For the Greens
 350 g kale, roughly chopped
 ½ tsp garlic
 1 tbsp coconut oil
To Serve
 70 g toasted sliced almonds
 ½ pomegranate, seeds
 420 g coconut yogurt topped with finely chopped lemon rind

Directions

Method – Stew
1

Add oil to a large saucepan on medium heat. Add onion, garlic, ginger and sauté for about 10 minutes or until soft.

2

Add diced eggplant along with spices and cook for 5-6 minutes stirring frequently.

3

If spices are slicking to the pan add a splash of water.

4

Add crushed tomatoes, half the vegetable stock and saffron, stir around until it boils and then lower the heat. Put a lid on the saucepan and let slowly simmer for 30 minutes, stirring occasionally.

5

Add the beans to the stew, 1/2 cup of the raisins and the last of the stock (if it looks like it’s needed) and let simmer for 15 minutes more or until the eggplant is soft. Stir in the lemon zest

6

While the stew is cooking bring a pot of water to the boil and cook the green millet, add processed broccoli, beans and coriander. Set aside.

7

To prepare the greens sauté on a medium heat with garlic & coconut oil. Set aside.

8

Slightly toast almond in a hot pan.

9

Add the remaining raisins and use a fork to integrate the raisins and fluff the millet.

10

Serve in bowls with the stew scooped on top of the millet, greens on the side. Top with almonds, pomegranate seeds coconut yogurt.

Moroccan eggplant, kidney bean and green millet bowl