| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Moroccan |
Food networ, Food6 |
1 |
servings |
INGREDIENTS
| 1 |
|
Onion; peeled and chopped |
| 2 |
|
Cloves garlic |
| 1 |
tb |
Sunflower oil |
| 1/2 |
ts |
Ground coriander |
| 1/2 |
ts |
Ground cumin |
| 1 |
ts |
Curry powder |
| 2 |
|
Sweet potatoes; peeled |
| 3 |
|
Carrots; peeled |
| 1 |
|
Butternut squash |
| 2 |
|
Courgettes |
| 50 |
g |
Sultanas |
| 1 |
|
Dtsp tomato puree |
| 1 |
tb |
Parsley; chopped |
| 1 |
pt |
Vegetable stock; (use vegetable cube) |
|
|
Few dashes of chilli sauce |
|
|
Salt and pepper |
| 1 |
tb |
Fromage frais |
| 1 |
tb |
Pumpkin seeds; chopped |
INSTRUCTIONS
Preheat the oven to 180C/350F/gas 5.
Peel and wash all the vegetables and cut them into an even sized chunky
dice. Heat a saute pan with a little sunflower oil and as soon as the oil
is hot, start to fry the onions until golden brown. Add the carrots,
garlic, spices, potatoes, squash and courgettes and continue to cook for
3-4 minutes.
After this time add the stock, tomato puree, sultanas and chilli sauce to
your desired strength. Bring to a simmer and then either transfer to an
oven dish and bake or put the pan in the oven. Leave to cook very slowly
for 40-45 minutes.
When the stew is cooked and well-flavoured, check the seasoning and then
serve with accompanying side dish of rice or pasta and some fromage frais
with chopped pumpkin seeds and parsley over the top. Serve with wholewheat
cooked pasta.
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