This spicy and warming dish provides many valuable nutrients, vitamins and minerals and will sustain blood sugar levels to support the immune and nervous systems.

It is simple to make and delivers good quantities of protein, iron, zinc and folic acid, betacarotene and vitaminC .

Serves 4

• 375 g sweet potatoes, cut into small dice
• 375 g aubergines, cut into small dice
• 375 g small brown chestnut mushrooms
• 1 tbsp rapeseed oil
• 1 tsp. cumin seeds
• 12 cardamom pods
• 1 tsp. ground coriander
• 300 ml. sieved cooked tomato or passata
• 75g. coriander leaves and root, washed and finely chopped
• 425 g. can chickpeas
• 400 ml. good vegetable stock ( vacuum packed or fresh )
• 1 medium packet smoked tofu, cut into cubes

1. Heat oil in large saucepan and add cumin seeds until they start to break open.

2. Add sweet potato and aubergines and cook over a low heat for several minutes, till just beginning to turn golden.

3. Add mushrooms, coriander and cardamom, then passata, coriander (reserving a few leaves for the garnish), the chickpeas with their liquid and the stock.

4. Bring to just boiling point, then simmer for about 25 minutes.

5. Finally, stir in cubed tofu and simmer for a further 5 minutes, until vegetables are tender.

6. Garnish with a few chopped coriander leaves and serve piping hot.

Penny Rushton DNN RSHom practices at the Hale Clinic.