- 600 ml boiling water
- 1 vegetable stock cube, crumbled, or 2 teaspoons vegetable stock powder
- ½ teaspoon turmeric
- ½ teaspoon ground coriander
- pinch ground cumin
- 200 g leeks, white part only, halved lengthwise and sliced
- 250 g parsnips, cut into 1 cm cubes
- 600 g piece of pumpkin, peeled, seeded and cut into 1 cm cubes
- 400 g zucchini, sliced
- 1 red capsicum, seeded and chopped
- ½ cup (90 g) dried apricots, chopped
- 1 can butter beans, about 400 g, drained
- pinch dried red chilli flakes, or to taste (optional)
- 2 tablespoons pine nuts
- chopped fresh parsley or fresh coriander
- Pour the boiling water into a flameproof casserole dish.
- Stir in the stock cube or powder, the turmeric, ground coriander and cumin.
- Add the leeks and parsnips and bring to the boil.
- Reduce the heat to moderate, cover the dish and simmer the vegetables for 5 minutes.
- Add the pumpkin, zucchini and capsicum to the casserole, then bring the stock back to the boil.
- Stir in the apricots, butter beans and chilli flakes, if using, adding more to taste for a spicier result.
- Season with salt and pepper.
- Reduce the heat, cover the casserole and simmer for 10 minutes or until all the vegetables are tender.
- Meanwhile, toast the pine nuts in a non–stick frying pan over a moderate heat, stirring constantly, until just beginning to brown and giving off their nutty aroma.
- Tip the pine nuts onto a board and chop them coarsely.
- Taste the casserole and adjust the seasoning, if necessary, then ladle it into deep bowls.
- Sprinkle with the chopped pine nuts and parsley or fresh coriander and serve.
Preparation: about 10 minutes
Cooking: about 20 minutes