This vegetarian recipe is so versatile - you can add just about any vegetable you like: capsicum, eggplant, pumpkin, okra, cauliflower or even mushrooms, just to name a few.
- olive oil, for cooking
- 1 onion, diced
- 1½ tsp sweet paprika
- 1½ tsp chilli powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground white pepper
- 2 carrots, cut into 3 cm chunks
- 8 small potatoes, peeled and cut in half
- 2 parsnips, cut into quarters
- 1 turnip, cut into 3 cm chunks
- 2 tbsp lemon juice
- 750 ml (3 cups) vegetable stock
- 2 zucchini, cut into quarters
- coriander leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat a large ovenproof casserole pot over a mediumâ€“high heat. Add oil, onions and spices and cook for 3-4 minutes, stirring often.
Add carrots, potatoes, parsnips and turnip. Cook for a further 3â€“4 minutes, stirring often. Add lemon juice, stock, season with salt. Bring to the boil.
Cover with a lid, reduce heat and cook (or, better still, cook in a preheated oven at 180Â°C (350Â°F)) for 45 minutes.
Check to see whether vegetables are tender. Add zucchini; cook for a further 5 minutes, check seasoning and serve with coriander leaves.