Maroccan Vegetable Stew Vegetarische<br/>Gerichte

Vegetarian dishes for weight loss: Maroccan Vegetable Stew

Maroccan Vegetable Stew
Ingredients (for 2 people):

2 tbsp rapeseed oil 2 cm ginger 2 garlic cloves 2 cardamom pods 1 pinch turmeric 1/4 tsp curry powder 1 pinch cinnamon 1 pinch cumin, ground 1 pinch coriander, ground 1 pinch cayenne pepper 1 pinch salt 1 tbsp lemon juice 100 ml vegetable stock 200 g red kuri squash 200 g carrots 200 g kohlrabi 300 g Jerusalem artichoke 1 leek 1 tsp raisins 1/4 bunch flat leaf parsley 1/4 bunch fresh coriander

50 min 1 portion contains about 240 kcal
Preparation
  • Firstly, make an “aromatic oil”.
  • To do this, place the oil in a small pan or frying pan and warm up gently.
  • Peel the ginger and garlic, grate the ginger into the oil and crush the garlic into the oil.
  • Place the cardamom pods into the oil and lightly press.
  • Mix all the other spices and seasoning into the oil.
  • Heat the aromatic oil.
  • Add the lemon juice and the vegetable stock, then let everything simmer for a little longer.
  • Preheat the oven to 200°C (fan oven 180 °C).
  • Wash and clean the squash, Jerusalem artichoke and other vegetables.
  • Peel the carrots, kohlrabi and Jerusalem artichoke and cut up into bite-size pieces.
  • Half the leek and cut up into pieces which are approx. 2 cm in length.
  • Mix this all together and place in a tagine or “Römertopf” (clay cooking pot).
  • Mix the raisins into the aromatic oil/lemon juice and stock mixture and pour this over the vegetables in the ovenproof dish, cover with the lid and cook in the oven for approx. 30 minutes.
  • Wash the herbs and pat them dry, pluck the leaves from the stems, chop and sprinkle over the vegetables before serving.
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