Veggie Spicy Mince with Minted Yoghurt

• 400g Sweet Potato
• 2tsp Rapeseed Oil
• 1 1/2 tsp Hot Paprika
• 1 Red Onion
• 2 Garlic Cloves
• 1 Aubergine
• 150g Mushrooms
• 1/2 tsp Chipotle Flakes
• 1/2 Can Aduki Beans
• 2tbsp Greek Yoghurt
• 1/4 Lemon Juice
• Handful Fresh Mint

• Pre heat oven to 180 celsius. 
• Chop a large sweet potato in to chunky chips. Place on a baking tray. Scatter over ½ tsp hot paprika and a drizzle of rapeseed oil. Massage in this mix.
• Place in the oven for 25-30 mins or until cooked through and little crispy on the edges. 
• Place a large frying pan on a medium heat with 1tsp of rapeseed oil. 
• Finely slice one red onion. Once the oil in the pan is hot add the onion and saute. 
• Finely chop two garlic cloves and add to the pan after the onions have been cooking for 3-5mins. 
• Dice the aubergine into 1-2cm cubes and add the the pan. Add a splash of water to the pan if things start to stick. Avoid adding more oil as aubergine is very absorbent. 
• Dice the mushrooms into 1-2cm cubes and add to the pan 5 mins after the aubergine. 
• Add 1tsp hot paprika, ½ chipotle flakes, a pinch of sea salt and a squeeze of tomato puree to the pan and leave for 10 mins so the vegetables can simmer down. 
• Fold through the aduki beans and turn off the heat once warm through. Do not add the beans too early otherwise they will turn to mush. 
• Add a handfull of chopped mint and squeeze of lemon juice to the greek yoghurt (can easily swap for a dairy free alternative). 
• Serve spicy veggie ‘mince’ with sweet potato chips and a dollop of minted yoghurt.

TTH x