Moroccan butternut stew - recipe
Moroccan butternut stew with almond couscous
375ml vegetable stock
125ml flaked almonds, toasted
125ml Lifestyle Foods roasted seed mix
45ml Lifestyle Foods coconut oil
1 red onion, finely chopped
2cm piece of ginger, peeled and grated
2 garlic cloves, finely chopped
10ml ground cumin
5ml Lifestyle Foods cayenne pepper
5ml LIfestyle Foods fine sea salt
1 cinnamon stick
3 carrots, peeled and sliced
3 medium potatoes, peeled and diced
500g butternut, skinned and cubed
2 x 400g tins of chickpeas, drained and rinsed
80ml chopped dried apricots
400g tin of Lifestyle Foods coconut milk
250ml vegetable stock
30ml lemon juice
125ml chopped fresh coriander
Place the couscous in a bowl, then add the boiling stock, mix once and cover with clingfilm.
Allow to stand for 10 minutes, then fluff up with a fork and stir in the almonds and roasted seed mix.
Set aside and keep warm.
Meanwhile, heat the coconut oil in a large pot and fry the onion, ginger and garlic for 5 minutes, until softened.
Stir in the spices and cook until fragrant, about 2 minutes.
Add the carrots, potatoes, butternut, chickpeas and apricots and stir until well coated with the spices.
Stir in the coconut milk and stock, cover with the lid and simmer for 15-20 minutes or until the vegetables are tender.
Add the lemon juice and coriander and serve on a bed of couscous.
* Lifestyle Foods are available at Dis-Chem, which is a sponsor of the Angela Day Kitchen. Angela Day is a cookery column carried in The Star, the Cape Argus, the Daily News and the Pretoria News, and by IOL.