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Moroccan Vegetable One Pot with Rice

  • RECIPE MAKES: 4 servings
  • COOK TIME: 6 hours
Method
Step 1

Into a large frying-pan, add the olive oil, onions, garlic and ginger, stir-fry for 1-2 minutes over a medium heat. Add all the prepared vegetables, cook for a further 3 minutes, stirring the vegetables regularly.

Step 2

Add the dried spices, harissa, apricots, raisons, lemon juice, tinned tomatoes and vegetable stock. Mix well and bring up to a gentle simmer.

Step 3

Transfer to a slow cooker, making sure you scrape out all the garlic and ginger from the bottom of the pan.

Step 4

Set to low, mix well and cook for 6 hours.

Step 5

Stir well and add a little stock if needed. 

Step 6

To cook the rice, bring 800ml salted water to the boil, add the Mevalia Rice and cook for 11 minutes, drain well. Fluff up with a fork before serving with the vegetable one pot.  

Recipe tips:

This recipe is suitable for freezing. Transfer into an airtight container, use within 3 months. To reheat, fully warm through in a saucepan until piping hot, adding a little stock if needed. You could also freeze the Mevalia Rice in individual portions, to reheat, cook from frozen for 2-3 minutes in the microwave.  

Ingredients
  • 2 tbsp olive oil
  • 1 small red onion, roughly chopped
  • 3 cloves garlic, crushed
  • 1 tbsp fresh ginger, finely chopped or 1 tsp dried
  • 1 small sweet potato, peeled, roughly chopped
  • ½ medium aubergine, roughly chopped
  • 1 small courgette, roughly chopped
  • ½ small butternut squash, peeled, roughly chopped
  • 2 small carrots, peeled, roughly chopped
  • 1 tbsp cinnamon
  • ½ tsp cumin
  • ½ tsp black pepper
  • 3 tsp Harissa paste
  • 8 dried apricots
  • 20 graisins
  • 1 tsp lemon juice
  • 400g tinned tomatoes
  • 100ml vegetable stock
  • 200g Mevalia Rice
Table

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