HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCajun Spiced Roasted Vegetable Stew
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:Extra spicyVeggieClimate Conscious

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)

Bell Pepper

150 grams

Basmati Rice

1 bunch(es)


1 unit(s)

Garlic Clove

1 pack(s)

Red Kidney Beans

75 grams

Greek Style Natural Yoghurt


1 sachet

Smoked Paprika

2 sachet

Cajun Blackening


10 grams

Vegetable Stock Paste


1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2785 kJ
Energy (kcal)666 kcal
Fat8.0 g
of which saturates3.4 g
Carbohydrate118.8 g
of which sugars25.7 g
Protein20.7 g
Salt4.22 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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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.
Pop the sweet potato and pepper 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.


Pour the cold water for the rice (see pantry 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. 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).


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 yoghurt with half the chopped coriander. Stir together and season to taste with salt and pepper, then set aside.


Heat a drizzle of oil in a large frying pan on medium-high heat.
When hot, add the kidney beans, garlic, smoked paprika and Cajun blackening (add less if you'd prefer things milder). Cook, stirring frequently, for 1 min.


Add the vegetable stock paste, chopped tomatoes and water and sugar for the sauce (see pantry for both amounts) to the pan.
Bring to the boil and season with salt and pepper, then lower the heat slightly. Simmer until slightly reduced, 6-8 mins.
When cooked, stir through the roasted veg and add a splash of water if it's a little thick. Season with salt and pepper if needed.


Fluff up the rice with a fork and stir through the remaining coriander, then share between your bowls.
Top with the roasted vegetable stew and a dollop of coriander yoghurt.