Carribean Stir Fry

by Michelle (2012-05-07 22:43:19)

2 tsp olive oil
1 brown onion, halved, cut into wedges
2 carrots,   peeled, coarsely chopped
2 garlic cloves, crushed
2 tsp finely grated   fresh ginger
2 tsp cumin seeds
2 tsp ground paprika
1 x 7cm cinnamon   stick
Large pinch of saffron threads, 375ml (1 1/2 cups) vegetable stock
650g butternut pumpkin, deseeded, peeled, coarsely chopped
250g green   beans, topped, cut into 6cm lengths
100g dried Turkish apricots
100g   fresh dates, halved, pitted
1 x 400g can chickpeas, rinsed, drained
2   tsp finely grated lemon rind
1/3 cup fresh coriander leaves
Greek-style   natural yoghurt, to serve

Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5   minutes or until soft. Add the carrot, garlic, ginger, cumin seeds, paprika,   cinnamon and saffron and cook, stirring, for 30 seconds or until aromatic. Add   stock and bring to the boil. Add the pumpkin, beans and apricots. Reduce heat to   medium and cook, stirring occasionally, for 15 minutes or until the pumpkin is   tender. Add dates, chickpeas and lemon rind and stir to combine. Spoon among   serving bowls and top with coriander. Serve with yoghurt.
Recipe and photo supplied by Kathy