This low fat supper is great served with couscous mixed with a handful of raisins.
Takes 40-50 minutes
Nutrition per serving
1 tbsp olive oil
1 large onion, thickly sliced
2 large garlic cloves, finely chopped
½ tsp each ground cumin, turmeric and cinnamon
1 tsp ground ginger
1½ tsp harissa paste
2 tbsp clear honey
1kg seasonal vegetables (such as half a small butternut squash, 2 large carrots, 3 medium parsnips and 1 large sweet potato), peeled and cut into chunks
600ml hot vegetable stock
2 x 175g packets Quorn pieces or diced tofu
2 tbsp chopped fresh coriander
Heat the oil in a large non-stick saucepan and gently cook the onion and garlic for 5-7 minutes. Tip in the ground cumin, turmeric, cinnamon and ginger, harissa paste and honey and cook for another minute before stirring in the vegetables, stock and 1 tsp salt. Bring to the boil, cover and simmer for 25 minutes.
Stir in the Quorn or tofu and continue simmering for a further 5 minutes, then taste and add more salt and harissa paste if you like. Scatter with the chopped coriander and serve.
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