I was at a loss as to what to name this. It’s technically not a curry. It is more like a tagine in texture, just not cooked in a clay tagine pot. Whatever you call it, it’s delicious, earthy, and packed full of veggies!
Ingredients (serves 4)
- 300g passata
- 3/4 cup vegetable stock
- Extra virgin olive oil
- 2 tsp crushed garlic
- 1 small potato
- 1/4 medium sized butternut pumpkin
- 1/2 large eggplant
- 1 can chickpeas, drained
- 1.5 tsp Ras el Hanout (or Moroccan spice mix)
- 125g baby capsicums
- 3 large carrots
- Handful fresh flat leaf parsley
- 1 tsp fresh garlic chives
- Spinach leaves, cherry tomatoes and brown rice to serve
- Dice the potato, pumpkin, eggplant, capsicums and carrots into large chunks of similar size.
- In a large fry pan over medium heat, briefly sauté the garlic in olive oil until fragrant.
- Add the potato, pumpkin, carrots, 1/2 cup chicken stock and passata with the spice mix and bring to a simmer until soft (about 15 minutes).
- Add the eggplant, capsicums and fresh herbs, and continue to simmer until soft (about 5-10 minutes).
- Remove from the heat and stir in the chickpeas. Serve with fresh baby spinach and brown rice, with cherry tomatoes to garnish.