North African vegetable stew

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Seasoning mix, dry, sazon, coriander & annatto

  6 tsp or 24g

• Carrots

  Raw

  3 medium or 183g

• Cauliflower

  Raw

  ½ head small or 133g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Chicken stock

  Soup, home-prepared

  ¾ cup or 180g

• Pumpkin

  Raw

  500g

• Tomatoes

  Red, ripe, raw, year round average

  3 medium whole or 369g

• Mint

  Cornetto

  100g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Heat the oil in a large non-stick saucepan over low–medium heat, then add the spice mix and cook, stirring, for 1–2 minutes or until fragrant. Add the carrot, cauliflower, capsicum and stock and stir to combine well. Bring to a simmer, then cover and cook for 5 minutes.
3. Add the pumpkin, and a little extra water if necessary to just cover the pumpkin, then cover with the lid and cook for 12 minutes or until all the vegetables are tender. Add the tomato, season to taste with salt and pepper, then cover and cook for 5 minutes or until the tomato is heated through. Stir through the mint (if using) and serve.

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