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Vegetable ragout with cauliflower rice

Vegetable ragout with cauliflower rice

What you need:

  • 1 eggplant, diced

  • 1/2 red pepper, in strips

  • 1/2 yellow pepper, in strips

  • 1/2 green pepper, in strips

  • 2 large carrots, in slices

  • 1 parsley sauce, in slices

  • 2 stems of celery, in slices

  • 1/2 squash, diced

  • 1 red onion, roughly chopped

  • 4 cloves of garlic, finely chopped

  • oil

  • 2 tsp. ground cumin

  • 2 tsp. cracked coriander

  • 4 tsp. paprika

  • 2 tsp. garam masala spice

  • 1 tsp. ground ginger

  • 300 g peeled chickpeas (not cooked)

  • 2 ds. chopped tomatoes

  • 1 can of tomato sauce.

  • 6 pieces of dried apricot diced

  • 5 dl. vegetable stock

  • salt & fresh grated pepper

  • 1 lime

  • fresh parsley

  • roasted almonds and sesame seeds

  • 1 cauliflower (run cauliflower in a food processor with fresh parsley and mix in black sesame seeds)

 

Method: 

  • Sauter onion, garlic, celery, parsley and carrot.

  • Add all the dry spices.

  • Then add tomato sauce, chopped tomatoes, apricot and broth.

  • Let it simmer for approx. 10 minutes at low heat.

  • Roast the eggplant dices lightly.

  • Add the peppers, the lightly roasted eggplant and the squash.

  • Let it simmer for about 5 minutes at low heat. Season with salt and pepper.

  • Serve the vegetable ragout with cauliflower rice, roasted almonds and lime slices.

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