Ingredients:
- 60 ml olive oil
- 1 onion, finely chopped
- 10 ml garlic, crushed
- 10 ml turmeric
- 10 ml paprika
- 30 ml ground cumin
- 30 ml ground coriander
- 45 ml brown sugar
- 45 ml chopped fresh coriander or parsley
- 1 x 410 g tin whole peeled tomatoes, chopped
- 30 ml tomato paste
- 1 x 410 g tin chick peas, drained and rinsed well
- 250 ml vegetable stock
- 250 g baby potatoes, halved
- 250 g baby carrots
- 200 g white button mushrooms, halved
- 2 red peppers, cubed
- 200 g baby marrows, cut in half
- 200 g baby butternut, cut length ways
- herb salt and ground black pepper to taste
Method:
- In a large saucepan, sauté onion, garlic and spices in olive oil.
- Add sugar and herbs, then tomato, chick peas and vegetables.
- Allow to simmer for 20 – 30 minutes until vegetables are just tender.
- Correct seasoning if necessary.
- Serve with whole wheat couscous, brown rice or quinoa.
- Garnish with fresh sprigs of coriander.
- Serve with homemade coriander yoghurt.
Homemade coriander yoghurt
- 250 ml low fat yoghurt
- herb salt and ground black pepper
- 5 ml ground coriander
- handful of fresh coriander, chopped
Mix together ingredients
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