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Gluten free Lactose free Soya Main Vegan Vegetarian

Vegetable Stew

  • 45 mins
  • Vegetable Stew

    You could use 2 tbsp of curry paste instead of the dried spices if you prefer.

    Ingredients

    You could use 2 tbsp of curry paste instead of the dried spices if you prefer.

    Serves

    • 220g Alpro Plain Soya alternative to Greek Style yogurt
    • 600ml water
    • 900g vegetables: potato, pumpkin and sweet potato
    • 200g spinach
    • 2 onions
    • 2 garlic cloves
    • 4cm ginger, grated
    • ½ red chilli pepper (optional)
    • 500ml tomato passata
    • 1 ½ tbsp garam masala or ras el hanout
    • 1 tbsp curry powder
    • 1 tsp turmeric
    • 1 lime, juice
    • Fresh coriander
    • 2 tbsp olive oil or coconut oil
    • Salt & pepper

    Preparation

    • Step 1

      First peel the veggies and cut into equal sized chunks. Finely chop the onion and chilli; grate the ginger and crush the garlic.

    • Step 2

      Next, heat the oil and fry onion, garlic, ginger and chilli until the onions are translucent. Add the spices and cook for 1-2 minutes, stir-frying to release all the wonderful aromas. Add all the veggies (except the spinach), tomato passata, water and coriander.

    • Step 3

      Let it simmer for 20-30 minutes on a low heat, stirring frequently until the potatoes are soft. Now add the spinach and Alpro Plain Soya alternative to Greek Style yogurt and simmer for a further 2 minutes just to wilt the spinach.

    • Step 4

      Season with salt and a little lime juice. Serve steaming hot, sprinkled with a few extra fresh coriander leaves if you like. A super-sustaining, one pot meal in a bowl!

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