Creamy Cajun Stew and Ciabatta
with Corn, Butterbeans and Sweet Potato
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Sweet Potato
1 unit(s)
Onion
2 unit(s)
Garlic Clove**
160 grams
Sweetcorn
1 carton(s)
Butter Beans
1 sachet(s)
Cajun Spice Mix
1 carton(s)
Tomato Passata
75 grams
Creme Fraiche**
(Contains: Milk)
15 grams
Vegetable Stock Paste
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
15 grams
Honey
Not included in your delivery
1 tbsp
Olive Oil
100 milliliter(s)
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins.
Turn halfway through.
In the meantime, halve, peel, and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper, and fry, stirring occasionally, until golden, 10-12 mins.
While the onion is frying, finish the prep.
Peel and grate the garlic (or use a garlic press).
Drain the sweetcorn and butterbeans in a sieve.
Add half the garlic and Cajun spice mix to the onion and fry for one min more.
Stir through the passata, creme fraiche, vegetable stock paste, butterbeans, sweetcorn and water for the sauce (see pantry for amount).
Bring up to a boil, then lower to a simmer.
Simmer the sauce until thickened slightly, 5-6 mins.
In the meantime, halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).
Grill the bread on the top shelf of your oven until golden, 4-5 mins.
Meanwhile, stir the roasted sweet potato and honey into the stew.
Taste, and season with salt, and pepper as needed.
Share your stew between your bowls.
Serve with your garlic ciabatta alongside.
Enjoy!
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