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My Iranian Eggplant & No-Beef Style Stew
Ingredients
  • 1 cup soya chunks - I used the dried/dehydrated fillets
  • ⅛ cup (30ml) extra virgin olive oil
  • 1 large white onion, finely chopped
  • 6 cloves garlic, finely chopped
  • 1 tsp coriander seeds
  • 2 tsp curry powder
  • a cinnamon stick (remove after cooking if you wish)
  • salt to taste
  • 1 tsp muscovado sugar, or maple syrup, or other sweetener
  • 1 very large eggplant/aubergine, peeled and cut into 1 inch squares
  • ¾ cup (180ml) water
  • 3 large Tbsp tomato paste
  • ⅛ cup (30ml) dry white wine (for the soy chunks/fillets)
  • ¼ tsp asafoteida (optional)
  • ½ tsp cardamom seeds, crushed - or the ground type will do
  • ½ tsp ground turmeric
  • ¼ tsp Isot peppers - use chillies if you can’t find this
  • fresh chopped coriander to garnish
  • a squeeze from ½ lime
  • 1½ cups petit pois (garden peas)
  • sea salt to taste
  • the zest of ½ lime
Steps
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