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Cajun Spiced Roasted Vegetable Stew

Cajun Spiced Roasted Vegetable Stew

with Coriander Rice and Yoghurt

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Our Cajun Spiced Roasted Vegetable Stew is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:VeggieSpicy
Allergens:MilkMustardCelery

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Sweet Potato

1 unit(s)

Green Pepper

1 unit(s)

Red Onion

150 grams

Basmati Rice

1 bunch(es)

Coriander

1 unit(s)

Garlic Clove

1 pack(s)

Mixed Beans

75 grams

Greek Style Natural Yoghurt

(ContainsMilk)

1 sachet

Smoked Paprika

2 sachet

Cajun Blackening

(ContainsMustard)

10 grams

Vegetable Stock Paste

(ContainsCelery)

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)2788 kJ
Energy (kcal)666 kcal
Fat8.0 g
of which saturates3.0 g
Carbohydrate120 g
of which sugars25.0 g
Protein23 g
Salt3.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Saucepan
Lid
Garlic Press
Sieve
Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potato into 1cm chunks (no need to peel). Halve the pepper and discard the core and seeds. Chop into 1cm chunks. Halve, peel and chop the onion into 1cm chunks. Pop the sweet potato, pepper and onion onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until tender and starting to char, 25-30 mins. Turn halfway through.

2

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt and bring to the boil on medium-high heat. Once boiling, turn the heat down to medium and cover with the lid. 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).

3

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 mixed beans in a sieve. In a small bowl, combine the yoghurt with half the chopped coriander. Stir together and season to taste with salt and pepper, then set aside.

4

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

5

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

6

Taste the sauce and season with salt and pepper if needed. Fluff up the rice with a fork and stir through the remaining coriander. Share the rice between your plates and top with the roasted vegetable stew. Serve with a dollop of coriander yoghurt. Enjoy!