This is a vegan stew that has a mild but very warming heat with the addition of cayenne. You can of course add or substitute with your favourite vegetables and it’s a guaranteed way of getting your five a day.
Serves 6
3 large sweet potatoes, peeled and diced into medium chunks
1 bag of spinach (260gr approx)
2 large courgettes, sliced
2 cans of cherry tomatoes
400 ml of vegetable bouillon (some brands have milk in them so check if you are vegan)
1 tin of black beans, drained and rinsed
1 large glass of white wine
3 shallots, diced
6 fat cloves of garlic, peeled and finely sliced
1 heaped tsp cayenne pepper
4 tbs of olive oil
Method
Heat 2 tbs of olive oil in a large saucepan on a moderate heat and then gently fry the potato and shallots for five minutes.
Meanwhile, heat the remaining oil in a frying pan and brown the courgettes on both sides.
Place the spinach in a bowl and microwave for 1 and a half minutes. Cool and squeeze out the water.
Stir the garlic and spinach into the potato pan and pour in the veg bouillon, tomatoes, wine and black beans. Sprinkle in the cayenne. Let the stew bubble on a gentle heat for about twenty minutes or until the potatoes are done, adding the courgettes a couple of minutes before the cooking time is over.
Check for seasoning and serve in bowls with some really good, crusty bread.
Leave a Reply