Old Recipe Savoury,Savoury A one pot meal is the easiest method to achieve a nourishing meal loaded with fresh vegetables, beans, seasonings and dare I say it’s easy peasy! As a Gujarati, I am fully aware that we are yet to understand the concept of just one wholesome dish accompanied with rice or bread – we need many more varieties! But if this one dish has your carbs, proteins and fibre in one go – do we really need more? I recommend, if you’re kids are young, start training them now!! It is not always necessary to have a full plate with a ton of varieties in order to get your nutrition – it’s about balancing them and filling up your stomach the right way. This Moroccan inspired stew is a wonderful recipe that is extremely flexible – you can add whatever veggies you have in the fridge, leftover boiled beans, fresh or dried herbs – whatever takes your fancy. This is also a substantial bowl for those on diets and the amount of oil can be well controlled. The key to good flavoured food is very simple but requires much patience – low heat and long slow cooking. Add more garlic and herbs for an extra flavoured boost. I also add a lemony-garlic yogurt sauce on top of the stew for a citrus cool flavour. The garlic cooked in ghee provides for the perfect amount of warmth. About: Broccoli, mushrooms, potatoes, sweet potatoes, zucchini, corn, baby corn… use any of the vegetables that you have stocked up. If you must cook the veggies beforehand, I suggest sautéing them in a non-stick pan, on high heat, with no oil for 10-15 minutes, stirring and covering alternatingly. The veggies should be semi cooked but crunchy and perhaps slightly grilled. This way, you still keep some of the nutrition   The Recipe Serves Serves: 4 | Prep Time: 60 mins | Cook Time: 45 mins Ingredients Stew: 2 onions, sliced 8-10 garlic cloves, minced 2 tomatoes, chopped 6 tomatoes, crushed 1 bay leaf 2 tsp cumin 2 tsp grounded coriander 2 tsp paprika 1 tsp sumac 1 tsp cinnamon 2 tsp dried mint ½ cup black eyed beans, boiled (chora dal) 1 cup cauliflower florets ½ cup carrot juliennes ½ cup red pepper juliennes ½ cup green beans ½ cup peas, boiled ½ cup spring onions, chopped ½ cup fresh mint 2 tbsp olive oil ¼ cup pistachios, chopped Yogurt Sauce: ½ cup yogurt 1 tsp ghee 4-5 garlic cloves, chopped 2 tsp dried mint Juice of half a lemon Salt to taste To serve: Steamed rice Instructions Stew: Sauté the onions and garlic with a bay leaf in the oil until fragrant. Add in the cumin, ground coriander, cinnamon, paprika and sumac. Then add in the chopped tomatoes and fry. Add the vegetables and salt and cook, stirring frequently until the vegetables are cooked. Pour in the crushed tomatoes puree with the beans, dried and fresh mint. Cook and simmer for 15-20 minutes. Yogurt Sauce: Fry the garlic and mint in the ghee for a few minutes. Pour it into the yogurt. Squeeze in the lemon and add salt. To Serve: Serve the stew with some yogurt on top of rice.