onion (peeled and diced)
ground white pepper
cloves garlic (peeled and crushed)
mixed squash, sweet potato, carrots and swede (peeled and diced into medium chunks)
tomatoes (skinned and roughly chopped)
saffron (soaked in 50ml warm water)
fresh chilli (chopped, optional)
salt and freshly ground black pepper
- Heat the oil in a flame proof casserole dish. Soften the onion and then add squash, sweet potato, carrots and swede. Coat well in the oil. Add the ginger, cinnamon stick, cumin seeds, ground cumin, saffron, white pepper, garlic, fresh chilli, parsley and half of the coriander. Cook for a further 2 minutes then add the apricots, tomatoes and a dash of water to produce a thick sauce. Season with sea salt and black pepper. Cover and cook over a medium heat for about 30 minutes, adding a little extra water if it starts to become dry. Add the peas 5 minutes before the end of the cooking time and cook according to pack instructions. Adjust the seasoning and garnish with the remaining coriander.
- Serve with lemon couscous.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)
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