Special Diet

Moroccan Vegetable Stew

cook 30 mins
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 375 g (12 oz) sweet potatoes, peeled and chopped
  • 175 g (6 oz) parsnips, chopped
  • 275 g (9 oz) swede, chopped
  • 2 large carrots, chopped
  • 250 g (8 oz) Brussels sprouts
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 400 g (13 oz) can tomatoes
  • 400 ml (14 fl oz) vegetable stock
  • cooked couscous, to serve
Directions
  • Heat the oil in a large, heavy-based saucepan, add the onion and garlic and fry for 2–3 minutes. Add all the vegetables, reduce the heat to low and cook, stirring occasionally, for 2–3 minutes without browning.
  • Add the spices and mix well to coat all the vegetables, then pour in the tomatoes and vegetable stock. Bring to the boil, then reduce the heat and simmer, breaking up the tomatoes with a wooden spoon, for 20–22 minutes or until the vegetables are tender.
  • Serve with couscous to soak up the juices.
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