Recipe for 4
Moroccan Vegetable Stew Recipe
Recipe for 4
Ingredients
| 2 tbsp | olive oil |
| 4 | new potatoes, peeled and chopped |
| 450ml | carrots (peeled and chopped) |
| 450ml | chopped tomatoes |
| 325ml | chopped onions |
| 1 | small butternut squash, peeled, seeded and chopped |
| 225ml | chopped green bell pepper |
| 3 | garlic cloves, minced or organic garlic granules |
| 900ml | water or organic vegetable stock |
| 1½tbsp | organic Tagine spice mix |
| Steenbergs Organic natural sea salt | |
| A good handful of parsley, roughly chopped |
Method
- In a large casserole dish, heat the olive oil over medium heat. Add the vegetables and Tagine spice mix and chopped garlic. Stir occasionally for 5 minutes.
- Add the water or vegetable stock and simmer for 25 minutes or until vegetables are tender.
- Add natural sea salt to taste and garnish with chopped parsley before serving with couscous.
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