Veggie Creole Gumbo (Serves 6 - 8; 20 minutes prep; 40 minutes cooking)

This spicy, hearty bowl of wholesomeness has a delicious balance of flavour and spice.

1 onion, sliced finely
2 cloves garlic, crushed
2" ginger, grated 
1 scotch bonnet chilli, diced finely

2 aubergines, diced
2 sweet potatoes, diced
2 red peppers, diced
2 courgettes, diced

450ml stock
1 x 400g tin chopped tomatoes
2 tbsp tomato puree
2 tbsp white wine vinegar
150g okra, sliced (and tops removed)

2 x 400g tins black eyed beans
80g fresh coriander, chopped

Fry onion, garlic, ginger and chilli in a little olive oil.

Add the diced aubergine, sweet potato, red pepper and okra and stir fry until slightly browned.

Add the stock, tomatoes, white wine vinegar, tomato puree and okra and simmer for 30minutes.

Add the black eyed beans and coriander and continue to simmer for 10 minutes.