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!

Moroccan Vegetable Stew [Vegan]

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  • 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


  1. 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.
  2. 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.
  3. 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

    Per Serving: Calories: 126 | Carbs: 18 g | Fat: 3 g | Protein: 4 g | Sodium: 132 mg | Sugar: 3 g 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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