Cajun Spiced Roasted Vegetable Stew
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Cajun Spiced Roasted Vegetable Stew

Cajun Spiced Roasted Vegetable Stew

with Coriander Rice and Yoghurt

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 spicy
Veggie
Allergens:
Milk
Mustard
Celery

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 war 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
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

1

Sweet Potato

1

Bell Pepper

(May contain Celery)

150

Basmati Rice

1

Coriander

1

Garlic Clove

1

Red Kidney Beans

75

Greek Style Natural Yoghurt

(Contains Milk)

1

Smoked Paprika

2

Cajun Blackening

(Contains Mustard)

10

Vegetable Stock Paste

(Contains Celery)

1

Finely Chopped Tomatoes with Onion and Garlic

Not included in your delivery

300

Water for the Rice

½

Sugar for the Sauce

100

Water for the Sauce

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Nutritional information

Energy (kcal)670 kcal
Energy (kJ)2802 kJ
Fat8 g
of which saturates3.3 g
Carbohydrate123.5 g
of which sugars27.1 g
Protein24.8 g
Salt4.28 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Medium Saucepan
Lid
Bowl
Sieve
Garlic Press
Grill Pan

Instructions

Roast the Veg
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.

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.
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When the oven is hot, roast on the top shelf until tender and starting to char, 25-30 mins. Turn halfway through.

Cook the Rice
2

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).

Prep Time
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 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.

Start the Spicy Stew
4

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.

Make your Sauce
5

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.

Finish and Serve
6

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.

Enjoy!