method
First get all your ingriedients out & ready, chopping is laborious but an even dice is key for every thing to cook uniformly. It also effects the look of any dish so take your time. Keep all the vegetables separate as we will add in stages. Set the aubergine courgettes & butternut squash into cold water with a wedge of lemon as you go as it tends to discolour.
I actually pop my diced potatoes, butternut squash, courgettes and aubergines in a hot oven for 45 minuted first, just to give a little roasted flavour to the final dish. So, if you want to do this, just lay them out in trays, drizzle all over with a little olive oil and then sprinkle with salt and pepper.
I get all my spices ready along with the tinned ingredients so that I can fly through putting the dish together. This dish is all about prep' as usual! There's a lotta choppin' but it'll all be over in the flash of a good knife!
- Heat a large wide heavy based pan onto the hob and allow to heat
- Once hot add oil & wait 'till it shimmers
- Add your cumin seeds soon as they begin to sizzle add in your white onion
- Stir fry 'till the onions begin to soften then add your garlic & red onion
- Once softened add in your spice mixture, chilli's & stock cubes, stir fry to toast the spice mix
- Add your grated carrots & celery, stir fry to combine until the carrots reduce by two thirds
- Now create a well in the center, add in your potatoes & stir fry to combine
- add in your butternut & stir fry to combine
- add in your courgettes & stir fry to combine
- add in your aubergines & stir fry to combine
- add in your peppers & stir fry to combine
- add in your mushrooms & stir fry to combine
- Now we can add in all our tinned ingreidients
- Soon as they all heat up reduce the temperature & cover for 10 minutes
- Now it's over to you on your preference of how you like your peppers cooked
- Test the seasoning & check the cook on the vegetables
Not Suitable For Freezing
...as the veg' will turn to mush!