Remember my
Multi Cooker from Redmond? It’s the kitchen device that is many gadgets in one.
The RMC-M4502E Multi Cooker is a slow cooker,
but so much more besides. You can fry in it, steam, bake, sterilise baby
bottles, cook, make soups, so much!
However on this
occasion I decided to go down the savoury route. No baking involved in this
recipe.
It is a vegetarian
stew, bursting with flavours of curry and cinnamon which gives it an almost
Moroccan flavour. Not that I have ever been to Morocco, you understand! But
that’s what I’m going with and hence the name of the dish…
I started by frying
my onion in a little coconut oil, by having my multicooker on the fry function
and when they turned translucent, I added some pre-cooked split yellow peas
along with carrot and parsnip, plus some vegetable stock. Then I added the
flavours of curry powder and cinnamon and let it stew for an hour.
I then got on with
other household tasks whilst I waited for it to cook away. After the hour, I
lifted the lid and saw a gorgeous stew waiting to be enjoyed.
As it was a little
bit early for dinner, I switched the Multi Cooker onto 'keep warm' mode and it
kept the dish at a good temperature, without cooking it further.
I served the stew
with some rice and even my meat-loving partner Disneyboi enjoyed it. It was
very filling and had loads of flavour, no need for meat. But if you wanted to
be a bit more carnivorous, I would recommend lamb in this dish as the flavours
of the cinnamon and curry would compliment it well.
The RMC-4502E Multi Cooker is such a versatile kitchen tool and I never run out of different ways to use the machine. It stores away perfectly when not in use and the handle on top makes it handy for moving about.
Gone in no time!
Here’s how I made the
stew:
A vegetable stew flavoured with
cinnamon and curry powder
Ingredients
Instructions
Disclosure Statement: This post contains affiliate links. I have been paid to create this recipe. Any opinions expressed however are my own.
Moroccan Vegetable Stew
A vegetable stew flavoured with
cinnamon and curry powder
Cuisine: | Vegetarian | Category: | Stew | Yields: | 4 servings |
Prep Time: | Cook Time: | Total Time: | |||
- 1 ½ tablespoons coconut oil
- 1 large red onion, finely chopped
- 225 grams pre-cooked yellow split peas
- 250 grams peeled and chopped carrots
- 250 grams peeled and chopped parsnips
- ½ teaspoon ground cinnamon
- 1 tablespoon mild curry powder
- Salt and pepper to taste
- 500 ml vegetable stock
- 125 ml coconut cream
- Set your multicooker on the fry function for 10 minutes and melt the coconut oil in it.
- Once the coconut oil has melted, place the chopped onion in and stir until it turns translucent.
- Add the split peas, carrot, parsnip, cinnamon, curry powder, salt and pepper plus the vegetable stock and stir to combine everything.
- Turn the multicooker to ‘Stew’ function for one hour and close the lid.
- After the hour, open the lid and everything should have melded together into a hearty vegetable stew.
- Stir in the coconut cream and serve straight away on a bed of rice.
- Keep the stew warm, by setting the multicooker to ‘keep warm’ function.
- It’s as simple as that!
Disclosure Statement: This post contains affiliate links. I have been paid to create this recipe. Any opinions expressed however are my own.
I have some coconut oil that I've still to try (so behind trend) so might try this in a more traditional manner (no space age cooking machine either!)...
ReplyDeleteSavoury is not my forte - but the coconut oil works well in so many dishes...
DeleteI love this moroccan vegetable stew Stuart ! Look delicious!!
ReplyDeleteI shall be saving this one for Autumn.... I love Moroccan flavours and this looks wonderfully warming.
ReplyDelete