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Vegetable Stew
Gluten free
Lactose free
Soya
Main
Vegetarian
Vegan
Oat
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- 220g Alpro Plain Soya alternative to Greek Style yogurt
- 600ml water
- 900g vegetables: potato, pumpkin and sweet potato
- 200g spinach
- 2 onions
- 2 garlic cloves
- 4cm ginger, grated
- ½ red chilli pepper (optional)
- 500ml tomato passata
- 1 ½ tbsp garam masala or ras el hanout
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 lime, juice
- Fresh coriander
- 2 tbsp olive oil or coconut oil
- Salt & pepper
You could use 2 tbsp of curry paste instead of the dried spices if you prefer.
Ingredients
- 220g Alpro Plain Soya alternative to Greek Style yogurt
- 600ml water
- 900g vegetables: potato, pumpkin and sweet potato
- 200g spinach
- 2 onions
- 2 garlic cloves
- 4cm ginger, grated
- ½ red chilli pepper (optional)
- 500ml tomato passata
- 1 ½ tbsp garam masala or ras el hanout
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 lime, juice
- Fresh coriander
- 2 tbsp olive oil or coconut oil
- Salt & pepper
You could use 2 tbsp of curry paste instead of the dried spices if you prefer.
Preparation
1
First peel the veggies and cut into equal sized chunks. Finely chop the onion and chilli; grate the ginger and crush the garlic.
2
Next, heat the oil and fry onion, garlic, ginger and chilli until the onions are translucent. Add the spices and cook for 1-2 minutes, stir-frying to release all the wonderful aromas. Add all the veggies (except the spinach), tomato passata, water and coriander.
3
Let it simmer for 20-30 minutes on a low heat, stirring frequently until the potatoes are soft. Now add the spinach and Alpro Plain Soya alternative to Greek Style yogurt and simmer for a further 2 minutes just to wilt the spinach.
4
Season with salt and a little lime juice. Serve steaming hot, sprinkled with a few extra fresh coriander leaves if you like. A super-sustaining, one pot meal in a bowl!
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Made with Greek Style Plain
400g
