Thursday, 20 August 2015

'Moroccan' Vegetable Stew

Remember my Multi Cooker from Redmond? It’s the kitchen device that is many gadgets in one.

The RMC-M4502E Multi Cooker is a slow cooker, but so much more besides. You can fry in it, steam, bake, sterilise baby bottles, cook, make soups, so much!

In the past I have made fried mini churros in it, baked bread and made a cake.

However on this occasion I decided to go down the savoury route. No baking involved in this recipe.

It is a vegetarian stew, bursting with flavours of curry and cinnamon which gives it an almost Moroccan flavour. Not that I have ever been to Morocco, you understand! But that’s what I’m going with and hence the name of the dish…

I started by frying my onion in a little coconut oil, by having my multicooker on the fry function and when they turned translucent, I added some pre-cooked split yellow peas along with carrot and parsnip, plus some vegetable stock. Then I added the flavours of curry powder and cinnamon and let it stew for an hour.

I then got on with other household tasks whilst I waited for it to cook away. After the hour, I lifted the lid and saw a gorgeous stew waiting to be enjoyed.

As it was a little bit early for dinner, I switched the Multi Cooker onto 'keep warm' mode and it kept the dish at a good temperature, without cooking it further.

I served the stew with some rice and even my meat-loving partner Disneyboi enjoyed it. It was very filling and had loads of flavour, no need for meat. But if you wanted to be a bit more carnivorous, I would recommend lamb in this dish as the flavours of the cinnamon and curry would compliment it well.

The RMC-4502E Multi Cooker is such a versatile kitchen tool and I never run out of different ways to use the machine. It stores away perfectly when not in use and the handle on top makes it handy for moving about.

Gone in no time!

Here’s how I made the stew:

Moroccan Vegetable Stew

Thumbnail Url A vegetable stew flavoured with
cinnamon and curry powder
Cuisine: Vegetarian Category: Stew Yields: 4 servings
Prep Time: Cook Time: Total Time:

  • 1 ½ tablespoons coconut oil
  • 1 large red onion, finely chopped
  • 225 grams pre-cooked yellow split peas
  • 250 grams peeled and chopped carrots
  • 250 grams peeled and chopped parsnips
  • ½ teaspoon ground cinnamon
  • 1 tablespoon mild curry powder
  • Salt and pepper to taste
  • 500 ml vegetable stock
  • 125 ml coconut cream
  1. Set your multicooker on the fry function for 10 minutes and melt the coconut oil in it.
  2. Once the coconut oil has melted, place the chopped onion in and stir until it turns translucent.
  3. Add the split peas, carrot, parsnip, cinnamon, curry powder, salt and pepper plus the vegetable stock and stir to combine everything.
  4. Turn the multicooker to ‘Stew’ function for one hour and close the lid.
  5. After the hour, open the lid and everything should have melded together into a hearty vegetable stew.
  6. Stir in the coconut cream and serve straight away on a bed of rice.
  7. Keep the stew warm, by setting the multicooker to ‘keep warm’ function.
  8. It’s as simple as that!

Disclosure Statement: This post contains affiliate links. I have been paid to create this recipe. Any opinions expressed however are my own.


  1. I have some coconut oil that I've still to try (so behind trend) so might try this in a more traditional manner (no space age cooking machine either!)...

    1. Savoury is not my forte - but the coconut oil works well in so many dishes...

  2. I love this moroccan vegetable stew Stuart ! Look delicious!!

  3. I shall be saving this one for Autumn.... I love Moroccan flavours and this looks wonderfully warming.


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