GOOD VEGETABLE RECIPE RECIPES

Name: Moroccan vegetable stew
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 tbsp cold-pressed rapeseed oil; 1 medium onion, peeled and finely sliced; 2 thin leeks, trimmed and cut into thick slices; 2 large garlic cloves, peeled and finely sliced; 2 tsp ground coriander; 2 tsp ground cumin; ½ tsp dried chilli flakes; ¼ tsp ground cinnamon; 400g can of chopped tomatoes; 1 red pepper, deseeded and cut into chunks; 1 yellow pepper, deseeded and cut into chunks; 400g can of chickpeas, drained and rinsed; 100g dried split red lentils; 375g sweet potatoes, peeled and cut into chunks; juice 1 large orange plus peel, thickly sliced with a vegetable peeler; 50g mixed nuts, such as brazils, hazelnuts, pecans and walnuts, toasted and roughly chopped; ½ small pack coriander, roughly chopped, to serve; full-fat natural bio-yogurt, to serve (optional)

MOROCCAN VEGETABLE STEW RECIPE - BBC GOOD FOOD

Moroccan vegetable stew recipe - BBC Good Food image

This warming one-pot stew is packed with nourishing ingredients like fibre-full chickpeas and iron-rich lentils

Provided by Justine Pattison

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 18

Ingredients

1 tbsp cold-pressed rapeseed oil
1 medium onion, peeled and finely sliced
2 thin leeks, trimmed and cut into thick slices
2 large garlic cloves, peeled and finely sliced
2 tsp ground coriander
2 tsp ground cumin
½ tsp dried chilli flakes
¼ tsp ground cinnamon
400g can of chopped tomatoes
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
400g can of chickpeas, drained and rinsed
100g dried split red lentils
375g sweet potatoes, peeled and cut into chunks
juice 1 large orange plus peel, thickly sliced with a vegetable peeler
50g mixed nuts, such as brazils, hazelnuts, pecans and walnuts, toasted and roughly chopped
½ small pack coriander, roughly chopped, to serve
full-fat natural bio-yogurt, to serve (optional)

Steps:

Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.

Nutrition Facts : Calories 482 calories, FatContent 14 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 63 grams carbohydrates, SugarContent 26 grams sugar, FiberContent 15 grams fiber, ProteinContent 18 grams protein, SodiumContent 0.6 milligram of sodium

SLOW COOKER VEGETABLE CURRY RECIPE | BBC GOOD FOOD

Slow cooker vegetable curry recipe | BBC Good Food image

Use the slow cooker to make our easy veggie curry with coconut sauce and freeze the leftovers for another day. One serving provides four of your five-a-day

Provided by Sara Buenfeld

Categories Dinner, Main course, Supper

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 6 hours

Yield 2

Number Of Ingredients 13

Ingredients

400ml can light coconut milk
3 tbsp mild curry paste
2 tsp vegetable bouillon powder
1 red chilli, deseeded and sliced
1 tbsp finely chopped ginger
3 garlic cloves, sliced
200g butternut squash (peeled weight), cut into chunks
1 red pepper, deseeded and sliced
1 small aubergine (about 250g), halved and thickly sliced
15g coriander, chopped
160g frozen peas, defrosted
1 lime, juiced, to taste
wholemeal flatbread, to serve

Steps:

Put the coconut milk, curry paste, bouillon powder, chilli, ginger, garlic, butternut squash, pepper and aubergine into the slow cooker pot and stir well. Cover with the lid and chill overnight.
Cook on low for 6 hrs until the vegetables are really tender, then stir in the coriander and defrosted peas. The heat of the curry should be enough to warm them through. Taste and add a good squeeze of lime juice, if you fancy extra zing. Serve with a wholemeal flatbread.

Nutrition Facts : Calories 391 calories, FatContent 22 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 14 grams fiber, ProteinContent 11 grams protein, SodiumContent 1.1 milligram of sodium

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