Name: Spiced vegetable stew recipe
Yield: Serves: 4–5
Ingredients: 2tbsp sunflower oil; 1 medium onion, peeled and cut into thin wedges; 1 butternut squash, about 1.25kg (2¾lb), halved, deseeded, skinned and cubed; 2 parsnips, peeled and cut into chunks; 350g (12oz) new potatoes, halved if large; 1 level tbsp ground cumin; 1 level tbsp ground coriander; 1 level tbsp ground turmeric; 2 x 400g cans cherry tomatoes; 410g can chickpeas, drained; 1 vegetable stock cube; Salt and freshly ground black pepper; Steamed couscous, to serve; Chopped fresh coriander, to garnish

By GoodtoKnow

published 2 July 2019

in Recipes

Super-healthy with squash, parsnips and chickpeas, this tasty stew uses Indian spices of turmeric, coriander and cumin.

Ingredients

2tbsp sunflower oil
1 medium onion, peeled and cut into thin wedges
1 butternut squash, about 1.25kg (2¾lb), halved, deseeded, skinned and cubed
2 parsnips, peeled and cut into chunks
350g (12oz) new potatoes, halved if large
1 level tbsp ground cumin
1 level tbsp ground coriander
1 level tbsp ground turmeric
2 x 400g cans cherry tomatoes
410g can chickpeas, drained
1 vegetable stock cube
Salt and freshly ground black pepper
Steamed couscous, to serve
Chopped fresh coriander, to garnish

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Method

Heat oil in a large pan and add the onion. Cook over a medium heat for about 5 mins, until the onion has started to soften, but not colour, stirring occasionally. Add the squash, parsnips and potatoes to pan and cook for 2-3 mins. Add cumin, coriander and turmeric and cook for 1-2 mins, stirring well so that the spices are well mixed.
Add tomatoes, chickpeas and stock cube to the pan and mix well. Bring to a simmer. Cover and simmer for about 1 hr, or until vegetables have softened. Season to taste.
Serve with steamed couscous and coriander sprinkled on top.

Top Tip for making Spiced vegetable stew

Butternut squash can be difficult to cut, but some supermarkets now sell it ready prepared and diced (though this is a more expensive way of buying it).To freezeLeave the stew to cool, then pack it into a suitable container and freeze.Use within 1 month. Allow it to defrost before reheating.

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