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Ingredients

Method

  • STEP 1

    Heat the oil in a non-stick pan and fry the vegetables and ginger for 10 mins, stirring frequently, until softened and starting to colour.

  • STEP 2

    Stir in the stock, harissa, tomato purée and apricots. Bring to the boil, cover and simmer for 15 mins. Stir in the coriander.

  • STEP 3

    Meanwhile, heat the quinoa following pack instructions. Serve with the veg and yogurt, plus a scattering of coriander leaves.

Goes well with

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A star rating of 4.8 out of 5.4 ratings
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