Prep Time:
Yield:Description
This is a hearty vegetable stew with a slight zing. It feels so wholesome and nourishing, you can’t help but feel immense gratitude whilst you savour each bite!
Ingredients
- 1 punnet (250g) mushrooms
- 5 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoons chilli spice
- 1 teaspoon mild curry powder
- 1 teaspoon oregano
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 1 tin butter beans (standard size)
- 2 tins of tinned tomatoes (standard size)
- 2 cups vegetable stock
- Veggies: 4 cups in total
- 2 cups chopped butternut
- 1 cup cauliflower, broken into florets
- 1 cup courgettes, chopped
- 1/2 cup Parmesan, for serving
Instructions
- In a large pot, fry mushrooms in 1 tablespoon oil until golden brown – take out of the pot and set aside.
- Add the remaining 4 TBS oil and fry the onion and garlic until soft. Then add the herbs and spices (ground cumin, ground coriander, chilli spice, curry powder and oregano) and cook for a minute or two.
- Now add the tomato paste and stir through.
- Add the wine and beans and allow to simmer for 2-3 minutes.
- Add the tinned tomatoes, vegetable stock and chopped vegetables (butternut, cauliflower, courgettes)
- Add back the mushrooms to the pot and stir through.
- Place the lid on the pot slightly ajar so some steam can escape. Allow to simmer on high for 20 minutes and then turn the heat down low and simmer until the butternut is very soft and the flavours are exquisite. The longer the better, at least 90 minutes! Reduce the time if the liquid looks like it is running too dry.
- Sprinkle each portion with a generous amount of Parmesan Cheese.
- Serve with mash, pasta or rice. My personal recommendation is Pappardelle pasta!!