Moroccan-style one-pot vegetables

This one-pot vegetable is a warm delight for the cold evenings of the coming winter. Growing up in Bengal, I am a lover of mixed vegetable preparations. I love how the flavors and textures of different seasonal vegetables marry into a delicious combination. I loved the subtle sweetness of pumpkin and apricots, the bite of the bell peppers, the texture of zucchini, the flavor of parsnips, and the hint of spice from the chili flakes. I am sure I will cook something similar again when I have an assortment of different vegetables in the fridge, or just like that for a warm healthy dinner.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

 

INGREDIENTS:

(Serves 4)

100g leek

600g pumpkin

200g green zucchini

1 big red bell pepper

150g butter beans

100g carrot

100g parsnip

100g dried apricots

1/2sp turmeric

1sp coriander powder

1/2sp cumin powder

1/2sp chili flakes

600ml water

Fresh parsley and coriander

Salt

Pepper

METHOD:

1.     Cut leek lengthwise in half and then into slices.

2.     Slice carrot and parsnip. Coarsely chop the other vegetables. Chop the dried apricots.

3.     Pour water in a pot. Add turmeric, coriander, cumin and bring to boil.

4.     Add leek and parsnip. Bring to boil. Cook covered for 5 minutes on low heat.

5.     Add pumpkin, zucchini, bell pepper, carrot and bring to boil.

6.     Add beans, apricots, and season with salt, pepper and chili flakes.

7.     Cover the pan and cook on low heat for about 10 minutes or until the vegetables are tender.

8.     Season with freshly chopped parsley and coriander.