Moroccan-Style Vegetable Stew - Philips HD2137 Manual

Moroccan-style vegetable stew

INGREDIENTS
1 medium red onion, chopped coarsely
4 cloves garlic, quartered
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. sweet paprika
1 fresh long red chilli, chopped finely
½ cup loosely packed fresh flat-leaf parsley
leaves and stalks, chopped coarsely
1.
Blend or process onion, garlic and spices until smooth. Combine paste with chilli, herbs and stock in a large jug.
2.
Combine vegetables and stock mixture in the inner pot.
3.
Seal lid, cook on STEW program for 6 hours or cook on MANUAL program in Pressure cooking for 20 mins. Press START.
4.
Stir in honey, season to taste.
5.
Serve vegetables and sauce topped with yoghurt, harissa and extra coriander.
Cooking time starts once pressure has been maintained.
Pre+Cooking time slow
1 cup loosely packed fresh coriander
leaves and stalks, chopped coarsely
2 cups vegetable stock
4 baby eggplant, chopped coarsely
4 small zucchini, chopped coarsely
2 small parsnips, chopped coarsely
2 medium carrots, halved lengthways,
then halved crossways
Set the valve to
or
pressure
6 hrs 40 mins
¼ medium butternut pumpkin, skin on, cut into 8 pieces
2 medium potatoes, quartered
2 tbsp. honey
1 cup Greek-style yoghurt
2 tbsp. mild harissa sauce
⅓ cup loosely packed fresh coriander leaves, extra
"Seal" position. Check that the float valve is in the down position.
SERVES 4
1 hr
Vegetable 55