Moroccan-inspired Vegetable Stew with Zucchini and Carrots

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Moroccan-inspired Vegetable Stew with Zucchini and CarrotsMeat stews are more prevalent in our locality which is extremely spicy and delicious. Today's vegetable stew is inspired by a Moroccan stew variant and is quite easy-to-make. You're most welcome to change or substitute the vegetables with the local delicacies. We've used some pungent powdered spices to give it a kicking flavor. We generally serve this stew with boiled rice though you can consume it with regular bread too. To increase the number of servings, you can also add bottle gourd in this stew. One can easily refrigerate this stew for up to two days though it remains good even after 4 days. Let's make this healthy, tasty and appetizing vegetable stew for our loved ones and friends.

Moroccan-inspired Vegetable Stew with Zucchini and Carrots
Moroccan-inspired Vegetable Stew with Zucchini and Carrots

Vegan stew with Moroccan twist

Enjoy this piping hot vegetable stew recipe with Moroccan inspired spices and methodology which gives it a unique flavor to liven up your hungry taste buds.

Preparation Time: 30 minutes
Cooking time: 25 minutes
Servings: 5

  • 300 gm zucchini (diced)
  • 300 gm carrots (diced)
  • 300 gm pumpkin (diced)
  • 2 tsp coriander powder
  • 1 tsp cumin seeds powder
  • 1 tsp fennel seeds powder
  • 4 to 5 garlic cloves (mashed)
  • 100 gm onion paste
  • 1/4 tsp paprika
  • pinch of white pepper
  • few drops of malt vinegar
  • 3 tsp refined oil
  • salt to taste


  1. Wash all the veggies under running water and keep aside.
  2. Take a deep nonstick sauce pan and heat refined oil in it.
  3. Add onion paste and saute till it turns light brown.
  4. Add mashed garlic and stir fry for a minute.
  5. Add all the diced vegetables and season with coriander powder, cumin seeds powder, fennel seeds powder, paprika, white pepper powder, malt vinegar and salt.
  6. Toss and stir fry on a high flame for two minutes.
  7. Add 3 glasses of water and once stir gently.
  8. Close the lid and simmer for about 15 minutes.
  9. Make sure the stew reaches right consistency before switching off the flame.
  10. Serve hot with boiled or steamed rice.


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