• 1 tbsp olive oil
  • 1large onion, thickly sliced
  • 2large garlic cloves, finely chopped
  • ½ tsp each ground cumin, turmeric and cinnamon
  • 1 tsp ground ginger
  • 1 ½ tsp harissa paste
  • 2 tbsp clear honey
  • 1kg seasonal vegetable (such as half a small butternut squash, 2 large carrots, 3 medium parsnips and 1 large sweet potato), peeled and cut into chunks
  • 600ml hot vegetable stock
  • 2 x 175g packets vegetarian chicken-style pieces or diced tofu
  • 2 tbsp chopped fresh coriander


  • STEP 1

    Heat the oil in a large non-stick saucepan and gently cook the onion and garlic for 5-7 minutes. Tip in the ground cumin, turmeric, cinnamon and ginger, harissa paste and honey and cook for another minute before stirring in the vegetables, stock and 1 tsp salt. Bring to the boil, cover and simmer for 25 minutes.

  • STEP 2

    Stir in the chicken-style pieces or tofu and continue simmering for a further 5 minutes, then taste and add more salt and harissa paste if you like. Scatter with the chopped coriander and serve.


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A star rating of 4.4 out of 5.12 ratings