HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCajun Spiced Roasted Vegetable Stew
Cajun Spiced Roasted Vegetable Stew

Cajun Spiced Roasted Vegetable Stew

with Rice and Coriander Yoghurt

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Spoon comfort into your bowl with our elevated riff on a beloved homestyle classic! Sweet potato, colourful peppers and red onion come together in a savoury and satisfying stew. Fluffy rice and a dollop of yoghurt served alongside make this the perfect midweek meal.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Green Pepper

1 unit(s)

Red Onion

1 bag(s)

Basmati Rice

1 bunch(es)


1 clove

Garlic Clove

1 pack(s)

Black Beans

75 grams

Greek Style Natural Yoghurt


1 pot(s)

Smoked Paprika

1 pot(s)

Cajun Spice Mix

1 sachet

Vegetable Stock Powder


1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

Not included in your delivery

300 milliliter(s)

Water for the Rice

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2690 kJ
Energy (kcal)643 kcal
Fat5.0 g
of which saturates1.0 g
Carbohydrate122 g
of which sugars27.0 g
Protein23 g
Salt3.39 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the sweet potato into 1cm chunks (no need to peel!). Halve the pepper and discard the core and seeds. Chop into 1cm sized chunks. Halve, peel and chop the onion into 1cm sized chunks. Pop the sweet potato, pepper and onion on a baking tray and drizzle over some oil. Season with salt and pepper and toass to coat. Roast on the top shelf of your oven until tender and starting to char, 25-30 mins. Turn halfway.


Meanwhile, pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


While the rice cooks, roughly chop the coriander (stalks and all).Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve.In a small bowl combine the yogurt (see ingredients for amount) with half of the chopped coriander. Stir together and season to taste with salt and pepper.


Heat a drizzle of oil in a large frying pan on a medium high heat. When hot, add the red kidney beans, garlic, smoked paprika and Cajun seasoning (add less Cajun spice if you don't like heat). Cook stirring frequently for 1 minute.


Add the vegetable stock powder, chopped tomatoes and water (see ingredients for amount). Bring to a boil and season with salt and pepper. Turn the heat down to a simmer and cook for 6-8 mins until slightly reduced. Add the roasted veggies once they are cooked, stir through the sauce and add a splash of water to loosen if you need to.


Season the sauce to taste with salt and pepper. Add the remaining coriander into your rice and fluff with a fork. Share the rice between your plates and top with the roasted vegetable stew. Serve with a dollop of coriander yogurt. Enjoy!