Ingredients
1 onion; peeled and chopped
2 cloves garlic chopped
1 tbsp sunflower oil
½ tsp ground coriander
½ tsp ground cumin
1 tsp curry powder
2 sweet potatoes, peeled and diced
3 carrots, peeled and diced
1 butternut squash diced
2 courgettes diced
50 g sultanas
2 tsp tomato puree
1 tbsp parsley, chopped
1 pint vegetable stock
few dashes of chilli sauce
salt and pepper
1 tbsp sour cream
1 tbsp pumpkin seeds, chopped
Method
Preheat the oven to 180C/350F/gas 5.
1) heat a oven-proof pan with a little sunflower oil and as soon as the oil is hot, start to fry the onions until golden brown stir the carrots, garlic, spices, potatoes, squash and courgettes and continue to cook for 3-4 minute.
2) add the stock, tomato puree, sultanas and chilli sauce to taste
3) bring to a simmer and then transfer to the oven dish and bake for 45 minutes
Check the seasoning and then serve with accompanying side dish of rice or pasta and some sour cream with chopped pumpkin seeds and parsley over the top.
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