Cajun Spiced Roasted Vegetable Stew

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.