Chermoula vegetable curry
Packed full of colourful vegetables, rich herby flavours and vibrant spices this Moroccan inspired dish is comfort food at it’s best! A vegetarian meal or side dish but you can easily add your choice of meat, tofu, haloumi or paneer cheese when you fry the onions.
Ingredients
1/2 a cauli, cut into florets
2 carrots, sliced into thick half moons
1 C of another vegetable - kumara, pumpkin, egg plant etc...
1 onion, diced
1 Tbsp ground cumin
1/2 Tbsp ground coriander
1/2 tsp paprika, cinnamon, allspice, ginger, turmeric
1/4 or 1/2 tsp chilli powder, depending your tolerance for heat
Pinch of cayenne pepper
1 can chickpeas, rinsed and drained
2 cans of crushed tomatoes
1 can coconut milk
1 Tbsp vegetable stock
1 bag of baby spinach
Garnish - roasted raw almonds, garlic yoghurt, parsley
Directions
Prepare the cauliflower, carrots and other vegetables, toss with oil and salt and pepper and roast at 180C for 20-25mins. Fry the onions until soft. Add all of the spices and fry until fragrant, about 1 min. Add the chickpeas, coconut milk, canned tomatoes and vegetable stock. Bring to the boil and simmer for 5-6mins until thickened slightly. Roughly chop the spinach and stir through with the roasted veggies.
For that extra wow factor, garnish with lightly roasted sliced almonds, garlic yoghurt and parsley.
Hint
To quickly roast almonds, on a medium heat, with no oil fry natural almonds (roughly chopped) for a few minutes until lightly toasted. This improves their flavour so much! To infuse natural yoghurt with garlic, fry crushed garlic (about 4 cloves) in 4T of oil on a medium heat, allow to cool slightly and add to 1/2 C of thick Greek yoghurt, season with salt and pepper. Delicious as a garnish and another protein hit.. Yum
Yum! Sarah X