Spiced vegetable stew with couscous

4 servings

Ingredients

Quantity Ingredient
1 small Cauliflower; divided into
; florets
1 tablespoon Olive oil
1 medium Onion; chopped
3 Cloves garlic; crushed
1 teaspoon Turmeric; ground ginger and
; paprika
½ teaspoon Chilli powder
2 425 g cans chopped tomatoes
1 Red pepper; deseeded and thinly
; sliced
1 Carrot; sliced
50 grams Stoned prunes; halved (2oz)
150 millilitres Vegetable stock; ( 1/4 pint)
1 Cinnamon stick
175 grams Runner beans; cut diagonally
; (6oz)
1 420 g can chick peas; drained
Salt and freshly ground black pepper
250 grams Couscous; (8oz)

Directions

Blanch the cauliflower florets in boiling water, and drain.

Heat the oil in a frying pan, add the onion and garlic and cook for 5 minutes.

Add the spices, stir in the tomatoes, red pepper, carrots, prunes and stock. Add the cinnamon stick, cover and cook gently for 15 minutes, stirring occasionally.

Stir in the cauliflower florets, beans, chick peas and seasoning and cook for a further 5 minutes.

Make the couscous as per the pack instructions and serve with the stew.

Converted by MC_Buster.

NOTES : A tasty vegan meal for any occasion.

Converted by MM_Buster v2.0l.

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