Vegetable Stir Fry

Craving a quick and easy meal bursting with fresh flavors?

Unlock the secrets to a perfect vegetable stir fry and discover how to create a healthy, vibrant dish that will become a weeknight staple.

Get ready to transform simple ingredients into a culinary masterpiece!

Key Ingredients

Okay, let's plunge into the heart of this dish: the tagine spice mix! You'll need cardamom and coriander powder—1 tablespoon each. Next, grab a tablespoon of cumin powder and 1 1/2 teaspoons of ground fennel seeds. I can't forget a teaspoon of cayenne for a kick or skip it if you're spice-averse.

Don't forget 2 teaspoons of turmeric! Now, for the real cozy flavors, add 1/4 teaspoon each of ground cloves and ginger. Honestly, ginger's the secret; don't leave that out!

Now, for the main event—the veggies! You'll want 5 tablespoons of olive oil. Sauté half a sliced red onion and a minced garlic clove. I think the veggies come next, but the spice mix already brings the vibrant flavors of Morocco to your kitchen!

Spice Mix Magic

Now that we're diving into the spice mix magic, let's talk about how these spices blend into something utterly amazing! Our tagine spice mix includes 1 tbsp cardamom, coriander, and cumin powder each. It also has 1 1/2 tsp ground fennel seeds, 1 tsp cayenne — or none if you're spice-averse—and 2 tsp turmeric.

Don't forget 1/4 tsp each of ground cloves and ginger. Mix 'em well, and BAM! You've got a flavor explosion waiting to happen to your stew; isn't that something? You can also incorporate chickpeas into the stir fry for some added plant-based protein.

Got extra mix? Store it in a cool, dry place. Trust me, you'll want to use it again! These spices make the vegetables taste beyond yummy! I love to watch them come together, don't you? It is so fun!

Cooking Process

Let's kick off this cooking adventure! First, I am preheating my oven to 350°F. I heat a tablespoon of oil in a big pot – and I need a heavy-based one. I sauté the garlic and onion for about a minute and a half until they're soft, then scoop them into a bowl. I don't want to burn the garlic bits – no one likes burnt garlic! This is the perfect time to prepare some simple aromatics like ginger to add to one of my other favorite recipes.

Next, I add the pumpkin and cook it until it's lightly golden – maybe 3 minutes. Into the bowl it goes! I add 2 tablespoons of oil and cook the eggplant for another 3 minutes. Then I do the same with the capsicum and cauliflower.

After that, it's tomato time. I cook the tomato for a minute, then stir in our spice mix. I add the veggies back, then water, salt, and pepper. It's simmer time on the stove, before transferring to the oven for 30 minutes.

Serving Suggestions

Afterward, I'm ready to dish out this Moroccan masterpiece! It's traditionally served over couscous—you know, those tiny pasta balls that soak up all the yummy sauce! Other great options? I like white, brown, or basmati rice, or even quinoa. Honestly, it tastes great with ANYTHING.

But if you're feeling adventurous—or just want fewer carbs—try cauliflower rice. I promise, it's not as scary as it sounds.

For the grand finale, dollop some plain yogurt on top. Then, sprinkle with toasted slivered almonds and roughly chopped coriander—or cilantro, if you prefer. Finally, a pinch of paprika or cayenne—just to make it pop! It's SO colorful! Now, wasn't that easy?