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. 

Chicken Biryani

For those who love curry but can't handle the hot spices this is perfect for you. If you want to add a bit more heat choose a hotter curry paste and add a hot curry powder to the pan after cooking the chicken.

Serves 6

300g Basmati Rice
Knob of Butter
120g Raisins
60g Almonds
4 Chicken Breast, diced
Coriander, torn up
750ml Chicken Stock
2 Medium Onions, finely chopped
4 Tbps Curry Paste (I used Korma)
200ml Yoghurt
6 Naan Breads
1 tsp Turmeric
1 Pinch Saffron
1  tsp Cinnamon
1 Bayleaf

1. Melt the butter in a wok and fry the onions until they begin to soften. Cook the chicken until it begins to turn white.

2. Add the saffron, cinnamon, turmeric and curry paste and cook for a minute. Then add the rice to the pan so that the flavours can be absorbed into the rice. Cook for a further minute.

3. Add the stock, yoghurt, raisins and the bay leaf. Bring to the boil then reduce the heat so that it simmers. While it cooks check ever so often so that it isnt sticking to the bottom of the pan. If the rice hasnt cooked enough when the stock evaporates add more chicken stock.

4. Just before it finishes cooking add the almonds and coriander.

5. Serve with the naan bread.