Using up bits and bobs in the garden and fridge can surprise you when creating a meal. Combining root vegetables, pulses and a warming sauce is not only comforting to eat but great on the pocket!
Winter vegetable hotpot
Serves 4-6
Ingredients
2 Tbsp oil
½ leek, sliced thinly
1 onion, sliced thinly
2 cloves garlic, sliced thinly
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp smoked paprika
½ cup red split lentils or brown
1 tin crushed tomatoes
300g yams, cut in half
300g potatoes, scrubbed, cut into wedges
300g pumpkin, cut into bite-sized pieces
1 cup cauliflower florets
1 can (330g) chickpeas, drained
salt and freshly cracked pepper
handful fresh coriander, stalks finely diced and leaves roughly chopped
Method
Add the oil to a medium to large heavy-based frypan or saucepan. Add the onion, leeks and garlic, cook over moderate heat until tender and sweet (about 5-8 minutes).
Add the spices and fry gently to get the flavours going.
Add the tomatoes and lentils add quarter to half a cup water. Allow the sauce to come back to the boil, reduce the temperature and add the yams, potatoes and chickpeas. Season lightly with salt and cracked pepper. Cook for 10 minutes then add the pumpkin, cauliflower and coriander stalks, stir to combine, cover slightly and cook gently for at least another 10-15 minutes. You want the vegetables to be tender but not mushy!To finish, adjust seasoning if necessary and sprinkle over the coriander leaves.
• Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.
