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Ingredients
2 large onions, cut into eighths
About 2 1/2 cups of veggie stock
2 cloves garlic crushed
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp allspice
1/2 tsp ground turmeric
1/2 tsp ground ginger
1/4 tsp cayenne pepper (to taste, it varies widely in hotness)
1 small red & 1 small yellow pepper, chopped
3 carrots, peeled & coarsely chopped
12 oz mushrooms, quartered
1 Tbsp tomato puree
2 medium boiling potatoes, peeled & cut into
1 1/2 inch slices
1 large cauliflower, trimmed & broken into florets
Juice of 1 large lemon
Salt to taste 8 oz green beans, trimmed & cut into
1 1/2 inch lengths
Directions
Separate the onion pieces into segments & spread them in a heavy frying pan. Add no liquid or fat. Heat the pan gently, cooking at moderate heat without stirring for 7 to 10 minutes, until the onions are sizzling, speckled with dark amber and beginning to stick to the pan. Stir in 1 1/2 cups of stock and de-glaze the pan (i.e. let it bubble up, stirring up the browned bits in the pan with a spoon as it bubbles). Stir in the garlic, spices, peppers, carrots & mushrooms. Reduce heat & simmer, stirring frequently, until the mixture is very thick (not at all soupy) and the vegetables are "frying" in their own juices. Don't rush this step; it is essential that the spices should not have a raw, harsh taste. Cook very gently for a few more minutes. Stir in the tomato paste. Cool slightly, then puree half the mixture in a blender & push it through a sieve. Combine the pureed and unpureed mixture in the pan. Add the potatoes and cauliflower to the pan. Toss everything together very well. Pour in additional stock to reach about one third of the way up the sides of the pan. Squeeze the lemon juice over the contents of the pan. Season with salt, bring to a boil. Reduce heat, cover and simmer for 15 minutes. Stir in the beans & continue simmering for 5 minutes more or until all the vegetables are tender.
