Spicy Aubergine & Sweet Potato Tagine

This tagine is the perfect one pan meal to make at the beginning of the week and feast on all week. I have made it a couple of times, and its safe to say will now be a firm favourite. Its warm and comforting with a spicy kick. The coconut milk adds a delicious creaminess whilst keeping it a plant based and vegan option. 

1 red onion, thinly sliced 2 cloves of garlic
1 sweet potato, diced into cubes
1 aubergine
1 red pepper, chopped
1 can of chopped tomatoes
1tbsp. tahini
1 tbsp. Harissa paste
1 tbsp. Maple syrup
1tsp. chilli powder
1 tsp. cinnamon
1 can coconut milk 


1. Fry the onion and garlic in coconut oil until softened.
2. Add the diced sweet potato, red pepper, aubergine, cinnamon, chilli powder & salt. 
3. Add in the chopped tomatoes, tahini, harissa paste, maple syrup and coconut milk.
4. Reduce the heat and let simmer for 40-50 minutes until the sweet potato is nice and soft.
5. Serve with toasted pitta bread, feta cheese & fresh coriander. 

Remember to tag me in your recipe recreations @rooted_living1

Love H x