Moroccan Root Vegetable Stew (V)

I'm at it again with the slow cooker. Let combine this with something Vegetarian (also realised it's Vegan too). After mulling over I came up with this spicy yet fruity concoction. It's sure to warm you up in the cold nights. Key to cooking vegetarian is to utilise herbs and spices to amplify flavour. Should contribute to your 5 fruit and veg a day (So bonuses all round).

Serves 6

Olive Oil

1 Onion, diced

2 Garlic Cloves, crushed

½ tsp Ground Coriander

½ tsp Cumin

½ tsp Cayenne Pepper

1 tsp Ground Ginger 

1 Cinnamon Stick

Few Strands of Saffron

1 Large Sweet Potato, peeled and diced

3 Medium Carrots, peeled and diced

3 Parsnips, Peeled and diced

Small Butternut Squash, peeled and diced

400g Can Chickpeas, drained

1.25ml Vegetable Stock

½ Mug Sultanas

3 tbsp Plain Flour

3 Handfuls Spinach

1. In a frying pan/removable pot in the slow cooker heat olive oil over a medium heat on the hob. Add the onion, garlic, flour and spices to the pan. Cook until the onions have softened.

2. Add the rest of the ingredients apart from the spinach and sultanas to the slow cooker. Give a stir. And leave for the following:

- Low - 7 - 8 Hours
- Medium -  5 - 6 Hours
- High - 3 - 4 Hours

3. An hour before the food is done add the sultanas and spinach to the slow cooker and give a stir then leave to cook.for the final hour. Then serve. 

Root Vegetable and Lentil Curry (V)

So I am in this expert patient programme and one of the task I set myself was to cook healthier this week. So here it is a curry with I don't know how many of my fruit and vegetables for the day.

Serves 4

Vegetable Oil
600g Sweet Potato, peeled and cut into chunks
3 Parsnips, peeled and sliced
3 Carrots, peeled and sliced
750ml Vegetable Stock
1 Onion, finely sliced
2 Garlic Cloves, crushed
250 g Low Fat Yoghurt
1 tsp Ginger
1 tsp Turmeric
1 tsp Ground Coriander
1 tbsp Curry Powder (strength- Personal preference)
Naan Bread
150g Red Lentils
Fresh Coriander

1. Fry the onion and garlic in the oil until softened. Add the carrots, parsnips and sweet potato to the pan and fry for about 10 minutes.

2. Add the curry powder, turmeric, ground coriander and ginger to the pan and stir in. Continuously stir over the heat for about 2 minutes. Add the stock and lentils to the pan and bring to the boil. Reduce the heat. Cover and leave to simmer for 20 minutes. The sauce should reduce and thicken and the vegetables should be tender.

3. Add the yoghurt to the pan and heat through for about 5 minutes. Stir in the coriander and serve with the naan bread.