This is a really flavourful dish from quite humble ingredients – and not TOO spicy, my kids can eat it no problem. It’s great if you get a veg box as you can use up odd bits of veg you might have hanging around!
- 100ml olive oil
- 2 red onions, cut into eighths
- 6 garlic cloves, crushed
- 3 tsp ground cumin
- 3 tsp ground coriander
- 600g potatoes, peeled and cut into chunks
- 300g swede, peeled and cut into chunks
- 2 carrots, peeled and thickly sliced
- 2 courgettes, thickly sliced
- 600ml vegetable stock (I like Kallo)
- juice and rind of 2 lemons
- tin butter beans, drained and rinsed
- salt and pepper
- chopped coriander, to serve (optional)
Heat the olive oil in a large casserole dish. Fry the onions, stirring frequently, for 5 minutes, then add the garlic and stir for 30 seconds. Now add the cumin and coriander and stir fry for another minute.
Throw in the chopped vegetables and stir them to coat in the spicy oil. Now add the veg stock, lemon juice and rind, drained butter beans, and some salt and pepper. The stock won’t cover all the veg but that’s ok. Bring to the boil then reduce the heat and simmer.
Now you can choose how you want to cook this – on the hob over a low heat for about 40 minutes will do it, or you can put it in a low oven for a bit longer. If you have a slow cooking oven try doing it in there the flavours are amazing! Take the lid off and check on it from time to time, give it a stir, the veg will release their juices and it will all come together nicely. It would be better to overcook this dish than to under cook it, just remember that and if you’re not sure then give it a bit longer.
Serve topped with the chopped coriander and some couscous, rice or bread.