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Moroccan Vegetable Stew
[Vegan]

NM By: Natasha Minocha

Author Bio

Healthy, happy, and sometimes indulgent. As a foodpreneur and a blogger, I’m always surrounded by food.... Read More

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Moroccan Vegetable Stew [Vegan]

126

4-6

Dairy Free

It’s a wonderful, healthy, robust everyday meal. As with most curries/stews, it's superb the next day. So if you have any leftovers, I guarantee a fantastic lunch!

Ingredients You Need for Moroccan Vegetable Stew [Vegan]

1 tablespoon vegetable oil
1 onion, large sliced thin
3-4 garlic cloves sliced thin
6-8 tomatoes pureed
2 teaspoon coriander powder
2 teaspoon cumin powder
1 teaspoon cinnamon powder
1/2 teaspoon red chili powder. Add less or more according to your preference
Salt and coarsely ground black pepper to taste
1 Potato/ sweet potato, large cut into small chunks
1/2 cup pumpkin cut into small chunks
1/2 cup mushrooms quartered
1 Red pepper cut into chunks
1 Yellow pepper cut into chunks
1/2 cup zucchini cut into chunks
1 cup chickpeas, cooked
2 teaspoons fresh breadcrumbs
Cilantro/ parsley for garnish

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How to Prepare Moroccan Vegetable Stew [Vegan]

Heat oil in a large saucepan, add the onions and garlic. Cook for a couple minutes. Add all the spices - coriander, cumin, cinnamon, red chili powder, salt, and pepper. Cook for another couple minutes.
Add the pureed tomatoes and let it all simmer together for 8-10 minutes. Add the potatoes/ sweet potatoes and pumpkin. Add about 500 ml water. Cover and cook until they are softened.
Now add all the other vegetables - mushrooms, bell peppers, zucchini and the chickpeas. You may need to add some more water if it's looking too dry. Cover and cook for another 5-6 minutes. Taste and adjust for seasoning. Finish off with some lemon juice and a handful of parsley or cilantro. Serve warm!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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