Basically, you can use whatever seasonal vegetables you have to hand, though hard, root style vegetable are clearly best as the longer cooking they need better absorbs the flavours.
Cut into a good sized hearty chunks:
1 Red Onion
2 Medium sized Potatoes
Currently Fennel Bulb and Celeriac are in season and these both go well, as do sweet potato, pumpkin and parsnips.
In a large stove top to oven casserole (if you have one), heat some Olive Oil.
Thenadd the chopped leek and red onion together with a couple of choppedcloves of garlic and some grated fresh ginger (about a tablespoon) andcook for 5 minutes or so over a gentle heat to soften.
Tipinto the pot a half teaspoon each of ground cumin, turmeric and cinnamontogether with 2 teaspoons of paprika and 2 tablespoons of honey. Cookstirring all the time for another minute than add all your choppedVegetables and stir to coat well for another minute before finallyadding 500ml of hot vegetable stock.
Cover, bring to boil.This can be finished by gently simmering on the top of the stove but Iprefer to make it in cast iron casserole and to transfer to a 170c ovenfor anything from 30 to 45 minutes.
To finish I like to stir through whole almonds and fresh dates and fresh coriander leaves.
- To be more tradtional you can also dry roast your spice seeds using about 1 teaspoon of eachand then grind them up to produce a beautiful finish.
Use some chilli flakes or a tablespoon or more of Harissa Paste for a more authentic flavour
- You can always use raisins if you have no fresh dates.