Just Eat It: One Pot Moroccan Goodness

10 03 2010

This month’s recipe for the Shala’s ‘Just Eat It’ column is a real simple, hearty and healthful Moroccan stew. Winter is coming to an end, give the winter veggies one last hurrah before the change in seasons – the veggies here are definitely negotiable and I love that this recipe can change with the seasons. The sweetness of the dried fruit and the warming of the coconut milk and curry make for a comfort food in our home.

Both cumin and turmeric are considered medicinal herbs. Cumin has long been used all over the world as a digestive aid and is a source of iron. Turmeric a popular ingredient in salves and an aid to injuries throughout Asia. It is an antioxidant, antiseptic, antibacterial and anti-inflammatory. Curry powder is mix of spices and can include these spices but can also includes coriander, fenugreek, ginger, cardamom and mustard seeds to name a few. Curry powders are prominent across Asia, are full of goodness so choose your favourite to use in this recipe.

1 Tbsp Olive Oil

1 Red Onion (small onion or skip if you are anti-onion), chopped up

2 large Carrots chopped up

2 cups Vegetable Stock (homemade is best or use a low sodium, organic veggie cube in 2 cups warm water)

1 400 ml can Coconut Milk

1 tsp Cinnamon

1/2 tsp Cayenne

1-2 Tbsp Curry Powder (depending on how strong your curry powder is and what you like)

4 Tbsp ground Cumin

1/2 tsp Turmeric

Veggies to pick from, add at least 4-5 items, cut them into chunks, skin and all: 2 Potatoes, 1 Sweet Potato, 1 Yam, 1 Eggplant, 2 Green Pepper, 2 Red Peppers, 1 Zucchini, 1 cup Cauliflower, 1 Rutabaga, 1 Turnip – sky’s the limit!

1 400 ml can Chick Peas (or 2 cups cooked from dried)

1/4 cup raisins or chopped unsulphured dried apricots

1/8 cup dried grated Coconut (unsweetened)

Sea Salt to taste

– Add the onion and carrots to a large pot with 1/2 cup of stock and olive oil. Cook over medium heat until onion softens

– Add the spices, stirring for a minute, add the coconut milk

– Add the veggies that take a bit longer to cook like potatoes, sweet potatoes or yams and the rest of the stock, cover and cook for 5 minutes

– Add the rest of the veggies, chickpeas, raisins/apricots and coconut, cover and cook until veggies are soft but not over cooked, about 15-20 minutes. Flavour with sea salt

Serve over quinoa, brown basmati rice or on it’s own. Garnish with a few sprinkles of coconut and eat it!

Eat well, Nat

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2 responses

11 03 2010
Harmony

YUM!!! YUM!!!

8 04 2013
Lunch at Work: Mung Bean Wraps | Health Food Junkies

[…] lunch consists of Cleansing Kitchery or Bean Soup. Lately, I’ve been making a version of Moroccan Goodness using mung beans. They are just so easy to use, full of goodness and if you soak them overnight, […]

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