Wednesday, 24 February 2010

Aromatic Carrot and Potato

This is a North-African inspired dish which is nice and straight forward with a unique taste.


  • 3 tbsp sunflower oil

  • 2 onions, finely chopped

  • 5 medium sized potatoes, washed and cubed into 2cm cubes

  • 5 medium sized carrots, washed and cut into 2cm pieces

  • 1 tsp cinnamon powder

  • 1 tsp ground ginger

  • 1 tsp turmeric

  • 450ml vegetable stock (or water with powdered stock)

  • 8 dried apricots, thinly sliced

  • 16 almonds, finely chopped



  1. Fry the onions in a large saucepan in the oil until they are soft.

  2. Add the potatoes, carrots, cinnamon, ginger, turmeric and stock.

  3. Stir well and simmer for 25 minutes.

  4. Add the apricots, stir well and simmer for a further 10 minutes.

  5. Add the almonds on the top and wait another 5 minutes for it to simmer.

  6. Serve on a bed of freshly made cous-cous.

Serves 2.

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