Cajun Spiced Roasted Vegetable Stew
with Parsley Rice and Yoghurt
- Milk
- Celery
- May contain traces of allergens
- Celery
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!
Ingredients
1
Sweet Potato
1
Bell Pepper
(May contain traces of: Celery)
150
Basmati Rice
1
Flat Leaf Parsley
1
Garlic Clove
1
Red Kidney Beans
75
Greek Style Natural Yoghurt
(Contains: Milk)
1
Cajun Spice Mix
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
Utensils
Instructions
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 bell pepper and discard the core and seeds. Chop into 1cm chunks.
Pop the sweet potato and pepper chunks 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 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 parsley (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 parsley. 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.
Once hot, add the kidney beans, garlic and Cajun spice mix (add less if you'd prefer things milder). Cook, stirring frequently, for 1 min.
Add the veg stock paste, chopped tomatoes, sugar and water for the sauce (see pantry for both amounts) to beans.
Bring to the boil and season with salt and pepper, then lower the heat slightly. Simmer until slightly reduced, 6-8 mins.
Stir through the roasted veg. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Fluff up the rice with a fork and stir through the remaining parsley, then share between your bowls.
Top with the roasted vegetable stew and a dollop of parsley yoghurt.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers enjoyed the dish, praising its delicious taste and satisfying spice level.
- Ease of prep: Some found the recipe time-consuming for its simplicity, but others felt the effort was worthwhile.
- Suggestions: Consider using less Cajun spice if you prefer milder flavours; roast peppers and sweet potatoes separately to prevent burning.
- Portions: The rice quantity may be insufficient for four people; consider adding extra if needed.
