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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Taken from the BBC Good Food Magazine, super healthy and low fat. Ingredients:
1 tablespoon olive oil |
1 large onion, thickly sliced |
2 large garlic cloves, finely chopped |
1/2 teaspoon ground cumin |
1/2 teaspoon turmeric |
1/2 teaspoon cinnamon |
1 teaspoon ground ginger |
1 1/2 teaspoons harissa |
2 tablespoons clear honey |
1 kg seasonal vegetables, peeled and cut into chunks (such as half a small butternut squash, 2 large carrots, 3 medium parsnips and 1 large sweet potato) |
600 ml hot vegetable stock |
350 g quorn pieces or 350 g diced tofu |
2 tablespoons chopped fresh coriander |
Directions:
1. Heat the oil in a large non-stick saucepan and gently cook the onion and garlic for 5-7 minutes.
2. Tip in the ground cumin, turmeric, cinnamon and ginger, harissa paste and honey and cook for another minute before stirring in the vegetables, stock and 1 tsp salt.
3. Bring to the boil, cover and simmer for 25 minutes.
4. Stir in the Quorn or tofu and continue simmering for a further 5 minutes, then taste and add more salt and harissa paste if you like.
5. Scatter with the chopped coriander and serve.
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