Feel free to swap for whatever veg you have to hand, adding tender vegetables closer to the end of cooking. Thanks to the Guardian.
2 onions, halved and sliced
3 tbsp olive oil
2 cloves garlic, minced
1 squash, peeled, seeded and chunked
1 celeriac, peeled and chunked
2 aubergines, roughly chopped
1 bunch each parsley and coriander, tough stalks removed
1 tsp each ground ginger, cumin and black pepper
2 lemons, juice only
750ml veg stock
Warm oil in large pan over medium heat, add onions and soften. Add garlic. Cook until onions are soft and pale gold.
Add vegetables to the pot, cover and leave to soften ~15min. Stir occasionally, ensuing they don't stick and burn.
Roughly chop a handful of coriander leaves and set aside. Blitz remaining herbs, spices and lemon juice until smooth, adding a bit of stock if needed to loosen. Pour into vegetables with remaining stock.
Bring to boil, season generously with salt and simmer ~20 min or until veg are soft and starting to collapse. There should be a bit of juice left in the pan but not much. Taste again for salt and pepper.
Serve hot, topped with reserved coriander, on a bed of cooked couscous or another grain of your choice.