Moroccan Vegetable One Pot with Rice
- RECIPE MAKES: 4 servings
- COOK TIME: 6 hours
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.
Add the dried spices, harissa, apricots, raisons, lemon juice, tinned tomatoes and vegetable stock. Mix well and bring up to a gentle simmer.
Transfer to a slow cooker, making sure you scrape out all the garlic and ginger from the bottom of the pan.
Set to low, mix well and cook for 6 hours.
Stir well and add a little stock if needed.
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.
- 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
