Ingredients
- 30 millilitre olive oil
- 250 gram Button mushrooms, sliced
- 1 Onion, sliced
- 1 Clove crushed garlic
- 1 Red pepper, sliced
- 500 gram butternut, peeled and cubed
- 1.25 millilitre Robertsons Cinnamon
- 1.25 millilitre Robertsons Ginger
- 5 millilitre Robertsons Cumin
- 1 KNORR Vegetable Stock Pot
- 250 millilitre water
- 410 gram Peeled and chopped tomatoes
- 30 millilitre tomato paste
Instructions
- Heat 15ml olive oil in a large deep pot and sauté the mushrooms for about 5 minutes or until soft then remove from the pot and set aside.
- Add the remaining olive oil to the pot and fry the onion, garlic and red pepper together until soft and tender.
- Add the butternut and stir to coat well then allow to fry for about 5 minutes.
- Add all the spices to the pot and fry for 30 seconds stirring continuously to release the flavour and aroma.
- Add the Knorr Vegetable Stock Pot, water, chopped tomatoes and tomato paste, stir well then allow to simmer on a medium heat with the lid on stirring occasionally, for about 25 minutes or until the butternut is soft.
- Remove the lid and stir in the mushrooms then allow to simmer for a further 5 minutes.
- Season to taste and serve with cous cous and some freshly chopped coriander.
