Spiced Vegetable Stew

Perfect for the colder weather this lightly spiced vegetable stew is exactly what I crave
come winter. Healthy but hearty and filling, this recipe is perfect for using up leftover veg.

Ingredients:
4 carrots
2 large onions
1/2 head of cauliflower
3 large potatoes
1tsp ginger powder
1 tsp coriander
1 tsp cumin
1tsp mustard seeds
1 tsp paprika 
1 tin chickpeas
1 tin chopped tomatoes
3 cloves garlic, crushed

Method:
Chop all the vegetables into bite sized pieces. In a large pan, put a 2 tbsp of olive oil and place over a medium heat. Add in the spices and gently fry to release the flavour for a minute then add in the onions and garlic, sautéing until translucent.

Add in the vegetables (I added leftovers out the fridge to this basic recipe) and lightly fry in the spice mix. To this, add the tomatoes and chickpeas including the liquid then use the tomato tin for hot water to add in, rinsing the tin at the same time. Simmer over a low heat for at least an hour until the vegetables fall apart at your touch.

I served this with a side of steamed Pak Choi tossed in sesame oil for lunch but it would be equally good with rice or another grain for a more hearty meal. I would love to see your creations, tag me on Instagram using #diaryofadefectivehousewife

Enjoy!