3 tablespoons olive oil
2 large onions, peeled and sliced into rings
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon smoked paprika
2 teaspoons ground cinnamon
1 teaspoon freshly ground black pepper
1 to 2 teaspoons freshly minced ginger
2 teaspoons freshly minced garlic
2 tomatoes, diced
2 zucchini, cut into rounds (later on in the year try using butternut squash)
1 leek, cut into rounds
2 carrots, cut into rounds
4 pears – peeled, cored and cut into 1 1/2 inch chunks
1/2 cup golden raisins
1/2 cup blanched cashews
salt to taste- don’t be shy!
Heat olive oil (on low) in a large cast iron dutch oven. Add in onion and all dry spices including salt. Cover for five minutes before stirring, turning heat to medium low, and adding garlic and ginger. Continue to mix for about a minute, then add veggies, pears, raisins and cashews (and more salt, if you like), then reduce heat again. Let simmer for about 20 minutes or until carrots are cooked through. Enjoy over rice or couscous.
…also try using your eggplant and potatoes in this recipe!