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September 25, 2011

This weekends weather has been surprisingly warm, but my mind has already skipped into autumn. I might have left my flat without a coat today (this is astonishing for me, usually I’m wrapped up twice as much as everyone else!) and I might have sampled some delicious vegan ice cream from Aloka, but my mind has been filled with autumnal dishes; squash, pumpkin, roasted, glazed and dished up with red wine.

Last night I cooked with harissa paste for the first time, and it’s delicious! I wish I’d been braver and used more, as with all of the other flavours it became a little subdued, I really must experiment more with it. This recipe is simple and satisfying, and warms your belly.

Moroccan-spiced vegetables with couscous and flatbread.

400g carrots, chopped into chunks
Half a large cauliflower
Half an onion
Any veggies which you fancy; mushroom, courgette, pepper etc. Chop into evenly sized chunks.
1 clove garlic
2 tablespoons of harissa paste
Half teaspoon of chilli powder
390g chopped tomatoes
1 tablespoon of tomato puree
Half a tin of kidney beans
Half a bag of spinach

1/ Cook the carrots and cauliflower in a large pan of salted, boiling water  for 5 minutes, then drain and set aside.
2/ Meanwhile, cook the veggies until soft, adding the garlic for the last minute. Season and stir through the harissa paste and chilli powder, and cook for a few more minutes.
3/ Pour in the tomatoes, tomato puree, kidney beans, carrots and cauliflower, stirring to combine. Add 100ml water and the spinach, and leave to cook for 10 minutes over a medium heat. Chop some coriander and stir through.
4/ Serve the curry with couscous flavoured with lemon and coriander, and flatbread.

These quantities make a large portion each for 2, plus another 2 portions to freeze for another day!

One Comment leave one →
  1. September 25, 2011 7:17 pm

    I’m so going to be making this, delish!

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