Vegetable Medley in Silky Sauce
Vegetable Medley in silky sauce with aromatic spices
200g baby courgette sliced
150g baby peppers sliced
5 solanum gilo (garden egg)
2 medium carrots diced
Thumb sized piece ginger minced
1 large onion diced
1 large marris piper potato
1 tin chickpeas drained
800ml hot vegetable stock
170g smooth peanut butter
2 tbsp. olive oil
2 tbsp. sundried tomato paste
1 tsp paprika
1/2 tsp Dijon mustard
2 tbsp. coriander seeds
1 tsp cumin seeds
1/4 tsp harissa spice
- Grind all spices together.
- Sauté onion in olive oil until translucent then add your ground spices.
- Add all other ingredients and bring to the boil.
- Transfer to a slow cooker OR
Cook on the stove top until vegetables are tender, around 30 minutes.
Seen here served with fluffy basmati rice
Notes:
Keep aquafaba for another recipe.
Add harissa paste at the end of cooking if you like it hot.
Add harissa paste at the end of cooking if you like it hot.
