Vegan, healthy, and delicious!
Recipes
Veggie Stew with Spices and Roasted Vegetables
Ingredients
- 1 medium sweet potato, diced
- 1 cup diced pumpkin
- 1 red bell pepper, sliced into strips
- 1 zucchini, sliced into half-moons
- 1 cup cauliflower florets
- 1 clove of garlic, chopped
- A small piece of grated ginger
- 2 tablespoons Borges extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon mild curry or ras el hanout
- 400 ml crushed tomatoes
- 400 ml coconut milk
- 250 g chickpeas, cooked and drained
- Salt to taste
- ½ small lemon
Step by step
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Step 1
Preheat the oven to 200 ºC. Place the sweet potato, pumpkin, pepper, zucchini, and cauliflower on a baking sheet. Drizzle with a tablespoon of extra virgin olive oil and a pinch of salt and mix to coat. Roast the vegetables for 20-25 minutes until tender and lightly browned.
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Step 2
Meanwhile, heat the other tablespoon of extra virgin olive oil in a large pot over medium heat. Add the garlic and ginger and cook for a few seconds.
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Step 3
Add the cumin and curry or ras el hanout. Stir for a few seconds.
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Step 4
Add the crushed tomatoes, coconut milk, and chickpeas. Cook over medium heat for 10 minutes to allow the sauce to thicken and the flavors to blend.
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Step 5
Add the roasted vegetables to the pot and mix carefully. Cook everything together for another 5 minutes over medium-low heat. Add salt to taste and add the juice of half a lemon for a touch of tang.
