RE-POST OF RECIPE: Moroccan Potato & Lemon Casserole (Vegan)

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RE-POST RECIPE (Posted by Pat in December 2004)

 

This recipe _always_ goes down big - not quite sure why, but it does. I actually

_have_

made this one with a mix of sweet and white potatoes too, different but good. I

sometimes

garnish with coriander leaves/cilantro. The chilies could be increased or

decreased, of

course, according to taste.

 

Best, Pat

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I found this recipe originally in Colin Spencer's _The Adventurous

Vegetarian_ (1989). Since then I have had or made various versions of this,

but his original recipe works well (and it has the virtue of giving

measurements in both metric and imperial, thus saving me the usual trouble

of trying to convert for you and, sometimes, doing it very roughly indeed ;=))

 

MOROCCAN POTATO AND LEMON CASSEROLE (VEGAN)

 

3 1/2 fluid oz. olive oil

2 large onions, chopped

1 head garlic cloves, chopped

1 Tbsp ground cumin

1 Tbsp ground coriander

2 dried chillies, broken

1 kg / 2 lbs potatoes, peeled and sliced

zest and juice of 2 lemons

600 ml / 1 pint water

sea salt

handful of chopped parsley for garnish

 

Heat the olive oil in a large casserole, add onions, garlic, spices and saute

for a few minutes.

 

Add potatoes, lemon zest and juice, water and salt and simmer for 20

minutes.

 

Drain off any excess liquid. Serve garnished with parsley.

 

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