Ingredients Click to find out more about the ingredients
80g dried apricots
200g/2 large carrots
1tsp ground cinnamon
12g/2 tbsp chopped fresh coriander
200g/1 medium courgette
3g/½ tsp ground cumin
12g/2 large garlic cloves, finely chopped
1tsp ground ginger
9g/1½ tsp harissa paste
2 tbsp maple syrup
15ml/1 tbsp olive oil
200g/1 large red onion, chopped
200g/1 large red pepper
250g/1 large sweet potato
250g firm tofu diced
3g/½ tsp turmeric
600ml hot vegetable stock (10g 1 x stock cube)
tsp natural yeast extract
1) Peel and chop the carrots and sweet potato into bite size chunks. Chop the courgette and peppers into bite size chunks. Cut the apricots into 4 2) Heat the oil in a large saucepan and cook the onion and garlic for a few minutes. 3) Add the spices along with the maple syrup and harissa and cook for another couple of minutes stirring all the time. 4) Add the carrots, sweet potato, apricots and peppers and stir to coat, then add the yeast extract and stock with a good pinch of salt. 5) Bring to the boil, then turn down to a simmer. Cover and cook for 15 minutes.
6) Add the courgette and cook for 5 minutes more. 7) Add the tofu and cook for a further 5 minutes.
8) Check the seasoning and add more harissa if you like it more spicy. 9) Serve with the fresh coriander sprinkled on top.