Moroccan carrot stew

Ingredients for 4 servings:

• 400 g carrot(s)
• 300 g pumpkin(s) or sweet potatoes
• 2 small leeks
• salt and pepper
• 1 tbsp sultanas
• 5 tbsp olive oil
• 2 garlic cloves
• 1 pinch of cinnamon powder
• 4 coriander seeds
• 1 pinch of cumin
• 2 pinches of turmeric powder
• 2 tbsp lemon juice
• 6 tbsp vegetable broth
• ½ bunch flat-leaf parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegan

Peel the carrots and quarter them lengthwise. Cut the squash into long wedges. Cut the leek into thumb-length pieces. Place the vegetables in a casserole dish, season with salt and pepper, and sprinkle with sultanas. Heat the olive oil in a small pan. Add the garlic, cumin, coriander, cinnamon, and turmeric one after the other. Briefly toast the spices while stirring. Remove the pan from the heat, deglaze with lemon juice and stock. Pour the stock over the vegetables. Cook the carrot stew in a preheated oven at 200°C (top/bottom heat) for about 30-40 minutes. Cover the casserole dish after about 20 minutes. Sprinkle the vegetables with coarsely chopped flat-leaf parsley and serve. The carrot stew tastes great with millet or quinoa.