Name: Aubergine & Maple Hot Pot
Prep time: 20 min
Cook time: 50 min
Yield: 6
Ingredients: 2 tbsp olive oil; 2 large onions, roughly chopped; 3 tsp ground cumin; 3 garlic cloves, thinly sliced; A small piece of fresh ginger, sliced; 2 red chillies, finely sliced, plus extra for garnish; 1½ tbsp wholegrain mustard; 4 tbsp pure maple syrup (preferably amber maple syrup for its rich taste); 2 tbsp tomato purée; Salt and freshly ground black pepper, to season; 2 x 400g tins of chopped tomatoes; 4 aubergines, diced; 250ml vegetable stock; 4 large tomatoes, cut into chunks; 200g vegan yoghurt; A handful of fresh, chopped coriander

VMG Recipes