Vegetable hotpot

Name: Vegetable hotpot
Yield: Serves 4
Cuisine: Australia
Ingredients: 2 teaspoons sea salt; 1 teaspoon freshly ground black pepper; 4 tomatoes, quartered; 20 ml/¾ fl oz lemon juice; 3 tablespoons coriander/cilantro/Chinese parsley leaves; 2 tablespoons shredded mint leaves; 3 tablespoons coriander/cilantro/Chinese parsley leaves; 3 tablespoons coriander/cilantro/Chinese parsley leaves; cous cous or steamed rice, to serve; cous cous or steamed rice, to serve; 1 medium-size brown onion, quartered; 20 ml/¾ fl oz olive oil; 2 teaspoons ras el hanout spice mix; 2 cloves garlic, finely chopped; 2 tablespoons diced red capsicum/bell pepper; 2 tablespoons diced red capsicum/bell pepper; 1 turnip, peeled and cut into eighths; 2 potatoes, peeled and cut into eighths; 1.5 litres/48 fl oz Spiced Vegetable Stock; 2 teaspoons Harissa; 4 broccoli florets; 2 zucchini/courgettes, cut into 5 cm/2 in lengths; 2 zucchini/courgettes, cut into 5 cm/2 in lengths; 1 parsnip, peeled and cut into thick rounds

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

20 ml/¾ fl oz olive oil
1 medium-size brown onion, quartered

Oceania
Australian
Australia
Fish course
Pescatarian
Gluten-free

Method

Heat oil in a large frying pan and fry onion, capsicum and garlic until softened. Add ras el hanout and harissa and fry for another 3 minutes, or until fragrant.
Add stock and bring to simmering point. Add potato and turnip and simmer for 15 minutes. Add remaining vegetables and simmer for another 25 minutes, or until vegetables are soft and cooked.
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