Veggie Stew
Preparation time: 20 minutes
Cooking time: 20 - 30 minutes
Serves: 4
Nutrition: Per serving
Energy
312 Kcal
Fat
9.6g
Saturates
1.5g
Sugars
19.9g
Salt
0.95g
A wholesome and filling vegetable stew containing 3 of your 5-a-day.
Ingredients
900g root vegetables: a combination of potatoes, pumpkin/squash and sweet potato
2 onions
½ red chilli pepper (optional)
4cm ginger, grated
2 garlic cloves, crushed
2 tbsp olive oil
1½ tbsp garam masala or ras el hanout
1 tbsp curry powder
1 tsp turmeric
500ml tomato passata
600ml water
Bunch fresh coriander, chopped
200g spinach
220g Alpro Greek Style Plain alternative to yogurt
A pinch of salt and pepper
1 lime, juice
Method
Peel the root vegetables, remove the pips from the pumpkin/squash and cut into equal sized chunks. Finely chop the onions and red chilli if using.
Heat the oil in a large pan and over a medium heat fry the chopped onions for about 5-8 minutes until translucent. Add the crushed garlic, grated ginger and chopped chilli and cook for another 1-2 minutes stirring. Add the garam masala or ras el hanout, curry powder and turmeric and cook for 1-2 minutes, stirring to release all the wonderful aromas.
Add the chopped root vegetables, tomato passata, water and chopped coriander. Stir everything together, bring to a simmer and on low heat, simmer for 20-30 minutes until the root vegetables are soft but still maintain their shape.
Add the spinach and Alpro Plain Greek Style and simmer for a further 2 minutes just to wilt the spinach.
Season with a small pinch of salt and a little lime juice.