Middle eastern Inspired Potato Stew
Heat oil in a large saucepan over medium heat. Add onion, garlic, ginger and turmeric. Cook, stirring often, for 4 minutes or until soft. Add spice and half the harissa, cook, stirring for 2 minutes.
Add the potatoes, stir to coat in the spice mixture. Add the cherry tomatoes and stock and bring to the boil. Cover with lid and boil gently 15 minutes, potatoes should still be firm. Add the cauliflower and eggplant, cover, simmer 30 minutes until all vegetables are tender and sauce thickened slightly.
Remove from the heat, stir in the kale add half the parsley. Cover and stand 5 minutes.
Swirl the yoghurt and remaining harissa together. Spoon stew into bowls, top with yoghurt, mint and remaining parsley. Serve with flatbread.