In large saucepan, combine ALL of the above; bring to a boil THEN simmer covered for 10 minutes.
HEAT stock in pan and saute onions and garlic for about 5 minutes; Stir in eggplant and sweet potato. ADD canned tomatoes, parsley, chilli, curry powder, cumin and pepper; simmer until sweet potato is soft --- about 20 - 25 minutes.


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Though I would have loved it, I cut back on the spices (and skipped the eggplant) for DH, which made it a winner for him too.


It made 3 tortillas worth (though probably would have been 4 if I hadn't cut back on the topping amounts) and each one was plenty to feed one person.



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Comments

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    11.07.2015

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    11.07.2015

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    11.07.2015

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