Slimming World extra easy syns: 1.0 per portion
Serves: 4
Preparation time: 10 minutes
Cooking time: 35 minutes
An delicious and filling vegetarian main course. Loaded up with all the vegetables you like. Replace the parsnips with Sweet potatoes, or butternut squash, the combinations are so flexible, so make it suit you.
- 4 - Carrots, large dice
- 4 - Parsnips, large dice
- 3 - Red Onions, cut into wedges
- 2 - Red Pepper; deseeded and chopped
- 2 - Courgettes, chunky slices
- Fry Light
- 1 tsp - Olive Oil
- 1 tsp - Ground Cumin
- 1 tsp - Paprika
- 1 tsp - Ground Cinnamon
- 1 tsp - Mild Chilli Powder
- 1 x 400 gms - can of chopped Tomatoes
- 25 gms - Ready to Eat Apricots
- 2 tsp - Honey
- Salt & Pepper
- Heat oven to 180°C/gas 6. Scatter the veg over a couple of baking trays, Spray with Fry Light, season, then rub the oil over the veg with your hands to coat. Roast for 30 mins until tender and beginning to brown.
- Meanwhile, fry the spices in the 1 tsp oil for 1 min - they should sizzle and start to smell aromatic. Tip in the tomatoes, apricots, honey and a can of water. Simmer for 5 mins until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning. Serve with couscous or jacket potatoes.
Thursday the 10th of November, 2011 4:20 PM
