Vegetarian Stew

A warm hug on a plate! So easy and ridiculously cheap to make, I made too much so have frozen single portions. 

Ingredients:

1 large red onion, finely chopped. 2 cloves of garlic, crushed. 1 large leek, washed and chopped. 1 medium sweet potato, peeled and diced. A chunk of pumpkin or butternut squash, peeled and diced. 2 large carrots, peeled and diced. Half a cauliflower, broken into small florets. Half a head of broccoli, broken into small florets. 1 small tin of kidney beans, rinsed and drained. 1 tin of butter beans, rinsed and drained. About 10 dried prunes or apricots, chopped.

1/2 tsp each of chilli powder; ground cumin; ground coriander and ground turmeric. 1 small cinnamon stick.

1 small glass of dry white wine. 150ml good quality passata. About 150ml vegetable stock. Salt and black pepper.

Method:

Sauté all the vegetables, beans and dried fruit in a little olive oil until softened. Add all the spices and cinnamon stick, stir and sauté for a couple of minutes.

Add the white wine, simmer for a few minutes. Add all other ingredients and bring to the boil.

Simmer for 20 minutes until vegetables are tender. Alternatively cook in a slow cooker for 4 hours. Season to taste. Lovely with a dollop of Greek yoghurt or creme fraiche.

By all means serve with steamed rice or warm bread, I personally don’t think it needs anything else at all.