Vegan Fesenjān inspired stew

Name: Vegan Fesenjān inspired stew
Total time: 1800 s
Cuisine: British
Ingredients: 3 tbsp olive oil; 1 large onion, chopped; 2 tsp nutmeg; 2 tsp cinnamon; 2 tsp turmeric; 1 large aubergine, chopped into large chunks; 1/2 butternut squash, diced into rough 1cm cubes; 500 ml vegetable stock; 2 tbsp brown sugar; 150 ml pomegranate molasses; 250 g ground almonds; 1 pomegranate

India Langley @cook_14059650

Bristol

This is an English take on an Iranian classic. The traditional version calls for ground walnuts and slow-cooked chicken. I found sourcing ground walnuts in the UK virtually impossible so I substituted them for almonds and made it more vegan-friendly. The squash adds a little sweetness, which balances the molasses beautifully, and the aubergine is my take on slow-cooked chicken.

India Langley @cook_14059650

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Ingredients

30 minutes

3 tbspolive oil
1large onion, chopped
2 tspnutmeg
2 tspcinnamon
2 tspturmeric
1large aubergine, chopped into large chunks
1/2butternut squash, diced into rough 1cm cubes
500 mlvegetable stock
2 tbspbrown sugar
150 mlpomegranate molasses
250 gground almonds
1pomegranate

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Steps

30 minutes

1

Fry the onion in the oil until soft and clear
2

Add the aubergine, squash and spices and stir, coating the vegetables in the spice mixture.
3

Frey the vegetables for 5 minutes
4

Pour over the stock, sugar and molasses, add the almonds and stir
5

Cook down until the butternut squash is soft and the sauce has thickened to the desired consistancy.
6

Serve on a bed of basmati rice and garnish with fresh pomegranate seeds.