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

DinnerSarah Martelli