Friday, 26 December 2014

Vegetables in tangy pomegranate sauce

With a variety of ingredients available, I wanted to make something healthy, yet delicious. So there I was in the kitchen mixing things and tasting as I went along, and alhamdulilah the final result is delicious...makes you go back for seconds...and thirds :)


  • Skill level: Easy
  • Serves: 5-7 people
  • Preparation time: 30 mins
  • Cooking time: 30 mins
What you will need:

2 tbsp olive oil (or use 1kcal spray instead)
4 medium onions, peeled and chopped 
5 garlic cloves, peeled and finely sliced
1 inch ginger, peeled and very thinly chopped
1/2 - 1 butternut squash, peeled, cored and cut into small bite size pieces
1 carrot, peeled and cut into small bite size pieces
2 parsnips, peeled and cut into small bite size pieces
2 potatoes, peeled and cut into small bite size pieces
1 + 1/4 tbsp salt
1/2 tbsp cinnamon
1/2 tbsp black pepper
1 tbsp tandoori powder
2 cans of chopped tomato
4 tbsp tomato puree
1 cup boiling water
2 tbsp brown sugar
2 tbsp pomegranate sauce
1 cube chicken stock, crumbled
2 handfuls raisins
1 pomegranate seeds

How to make:

1) Heat the oil in a pot, then add the onions, garlic and ginger. Leave over heat for at least five minutes, then add the butternut squash, carrot, parsnips and potatoes. Mix for a further 5-10 mins over medium heat

2) Add the salt, cinnamon, black pepper and tandoori, mix well, then add the chopped tomato, tomato puree and water. Leave to start boiling

3) Add the brown sugar, pomegranate sauce and chicken stock and mix well. Taste and adjust to suit taste buds. Cover and leave to boil for a further 10-15 mins

4) Add the raisins, and mix well. Leave for a further 5 mins until the potatoes and carrots are soft yet not too soft so they dont become mushy

5) Add the pomegranate seeds before serving 



The sweet yet tangy balance makes this dish so delicious, and filling. Enjoy with rice or bread! :)


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