Spiced Root Vegetables

This is an Ottolenghi recipe, from Plenty More, that is intended to be a filling for small pies, but he also suggests it as a vegetarian dish with brown rice – which is how I’ve eaten it.

3 tbsp olive oil
1 tsp curry powder
2 tsp caraway seeds
2 tsp black mustard seeds
1/2 tsp ground cardamon
1 large onion, roughly chopped (180g)
1 green chilli, deseeded & finely chopped
1 tbsp thyme leaves, chopped
2 garlic cloves, crushed
1 small baking potato, peeled & cut in 2cm dice (160g)
1 medium carrot, ditto (100g)
1 medium parsnip, ditto (100g)
250ml vegetable stock (or chicken if no veggies)
1/2 small butternut squash, ditto (250g)
pinch sugar
120g mature cheddar, coarsely grated
15g coriander, chopped

Place a large, lidded saute pan on a medium-high heat. Add 2 tbsp of oil and, once hot, add the curry powder, and other spices. Cook for a few seconds, stirring to make sure they don’t burn, before adding the onion, chilli and thyme. Cook for 4 minutes, stirring, add the garlic and cook for another minute, stirring. Add the potato, carrot and parsnip, stir and then pour in the stock. Bring to a simmer, reduce the heat to medium, cover and cook for 5 minutes. Add the squash, sugar, 1/2 tsp salt and a good grind of black pepper and continue to simmer, covered, for 10 minutes, stirring from time to time, until the vegetables are cooked through and most of the liquid has evaporated: you should have about 3 tbsp liquid left – add a little water if necessary. Stir in the cheese and coriander leaves and serve with brown basmati rice.

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