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Easy vegetable cous-cous

Origin: Viola

Ingredients

  • 1/2 teaspoon of freshly ground cumin
  • 1/4 teaspoon of turmeric
  • 1/2 teaspoon of freshly ground cinnamon (I often double up all the spices, but that's just me)
  • equal quantities of garlic and ginger pulped into a paste (I usually use 2 or 3 cloves of garlic and a fat chunk of ginger) add a green chili into the garlic and ginger paste if you fancy it
  • 1 onion, diced
  • 2 carrots, diced
  • 1 sweet potato, diced
  • half a butternut squash, diced (you can also use some normal potato, or things like turnip/other root veg here if that floats your boat)
  • 1 red pepper, sliced
  • 1-2 courgettes, sliced
  • a handful of button mushrooms, sliced (optional)
  • handful of raisins
  • 1 tin of tomatoes
  • 1 tin of chick peas
  • bunch of coriander, chopped
  • olive oil
  1. Heat the oil in a pan. Add the ground spices and stir for about 10-15 seconds.
  2. Add the ginger/garlic paste(&chili) and stir for another 30 seconds or so.
  3. Add the onion and cook for a few minutes until it's turning transparent.
  4. Add the carrot, sweet potato, squash and pepper and cook until pretty soft.
  5. Add the courgettes and mushroom (if using), give it a few stirs, then add the tinned tomatoes, raisins and chick peas. Cook down for about 10 - 15 minutes.
  6. Add the coriander a minute or so before serving.

Serve with couscous (and feta if this whole recipe is looking a bit healthy and vegan for your liking).
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