Meatless Monday : Spicy vegetable and bean stew

Last week we talked about harvesting the dwarf french beans and tomatoes. Please see 'Organic fruit and veg garden update'- 

In this week's Meatless Monday we are using them to make a spicy vegetable and bean stew, perfect now the nights are drawing in and autumn is almost on us. If you do not have dwarf french beans, you could use runner beans. Enjoy with crusty bread to mop up the juices.

Spicy vegetable and bean stew

Serves 2
You will need

1 tbsp organic olive oil 
1 onion, peeled and chopped
2 cloves garlic, crushed
1/2 tsp chilli flakes
1/2-1 tsp smoked paprika
1 tsp coriander leaf
2 medium carrots
4 inch piece from neck end of squash, peeled and diced
handful dwarf frech beans or runner beans
1 medium courgette
6 cherry tomatoes
4 tbsp tomato puree
pinch stevia
1 tsp salt in 500ml hot water
1 can borlotti beans
coconut cream to top (optional)
fresh coriander to garnish (optional)

Heat the oil and cook the onion for 2 minutes.  Add the garlic, chilli, smoked paprika and coriander and cook a further minute.  Add the pink salt in water, carrots, squash and tomato puree with a pinch of stevia and bring to the boil.  Reduce heat to simmer and cook for 15minutes.  Add the dwarf french beans, courgettes and tomatoes and continue to cook for a further 10 minutes until the dwarf french beans are tender but still have a little crispness. Stir in the borlotti beans and heat through. Top with coconut cream if using and fresh coriander leaves.

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