Middle Eastern-style Stew
- 2 tbs olive oil or melted ghee
- 1 brown onion, finely chopped
- 2 garlic cloves, chopped
- 2cm piece ginger, peeled, grated
- 1 tsp grated fresh turmeric
- 1 tbs ras al hanout or Moroccan spice blend
- 3 tsp harissa paste
- 1kg white washed potatoes, cut into 4cm pieces
- 2x420g cans cherry tomatoes
- 1 ½ cups vegetable or chicken stock
- 375g (½ medium) cauliflower, sliced into pieces
- 450g (1 large) eggplant, cut into 3cm pieces
- 2 kale leaves, shredded
- ⅓ cup continental parsley leaves, chopped
- 1 cup thick greek yoghurt, to serve
- ¼ cup mint leaves
- Flat bread, to serve, optional
1 Heat oil in a large saucepan over medium heat. Add onion, garlic, ginger and turmeric. Cook, stirring often, for 4 minutes or until soft. Add spice and half the harissa, cook, stirring for 2 minutes.
2 Add the potatoes, stir to coat in the spice mixture. Add the cherry tomatoes and stock and bring to the boil. Cover with lid and boil gently 15 minutes, potatoes should still be firm. Add the cauliflower and eggplant, cover, simmer 30 minutes until all vegetables are tender and sauce thickened slightly.
3 Remove from the heat, stir in the kale add half the parsley. Cover and stand 5 minutes.
4 Swirl the yoghurt and remaining harissa together. Spoon stew into bowls, top with yoghurt, mint and remaining parsley. Serve with flatbread.