2 tbsp sunflower oil
1 large onion, sliced into 12 wedges
2 cloves garlic, crushed
1 green chilli, deseeded and finely chopped
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground cinnamon
½ tsp ground turmeric
1 medium sweet potato (approx 250g), peeled and chopped into 2cm cubes
1 medium parsnip (approx 250g), peeled and cubed
300ml / ½ pint vegetable stock
1 x 400g cans chopped tomatoes
2 tbsp runny honey
Juice of ½ lemon
50g / 2oz (approx 8) dried ready-to-eat apricots, halved
225g / 8oz cauliflower, cut into small florets
Coarsely chopped fresh parsley, to garnish
Serve with rice, couscous or quinoa
- Heat the oil in a large non-stick frying pan. Add the onion and cook for 3-4 mins, then add the garlic and chilli, and fry over a high heat for a few minutes. Add the spices and fry for a few minutes more.
- Stir in the sweet potatoes and parsnips, until they are coated in the spices.
- Stir in the stock, along with the remaining ingredients, except for the cauliflower, bring to the boil, and season with salt and pepper.
- Cover with a lid and simmer over a medium heat for about 10 minutes.
- Add the cauliflower and continue to simmer for another 20 minutes, or until all the vegetables are cooked. Serve with couscous or quinoa and garnish with fresh parsley.
You can use butternut squash instead of sweet potato and/or yams, and sliced fennel instead of the parsnips. You can also add half a tin of chickpeas to this recipe.