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Rajah_Bean_stew

Hearty Potato & Bean Stew 
  • 6 People
  • 60 min.
  • easy 
Fresh veggies plus beans and potatoes pack plenty of goodness into this easy vegetarian stew. This is a versatile recipe because you can add any other vegetables you fancy – how about baby marrows, mushrooms, cauliflower or peas? 
Ingredients
  • 30 ml (2 Tbsp) vegetable oil
  • 1 onion, peeled and chopped
  • 2 carrots, peeled and cubed
  • 1 green pepper, chopped
  • 30 ml (2 Tbsp) crushed fresh garlic
  • 10 ml (2 tsp) Robertsons Paprika
  • 30 ml (2 Tbsp) Rajah Medium Curry Powder
  • 180 ml (¾ cup) tomato sauce
  • 4 potatoes, peeled and cubed
  • 30 ml (2 Tbsp) Knorrox Vegetable Curry Stock Powder
  • 1 litre (4 cups) water
  • 1 x 400 g tin butter beans, drained
  • 4 cups finely chopped fresh spinach
Cooking Method

  1. Heat the oil in a large pot over a medium heat. Add the onions, carrots, green peppers and garlic, and cook until the onions are soft.

  2. Add the Robertsons Paprika, Rajah Medium Curry Powder and tomato sauce, and stir well. Once the sauce has slightly thickened, add the potatoes, Knorrox Vegetable Curry Stock Powder and water.

  3. Bring to the boil over a medium-low heat and cook the stew until the potatoes are tender.

  4. Stir in the spinach and butter beans and cook for a further 10-15 minutes.

  5. Serve hot, with phuthu.

  • Nut Free
  • Dairy Free
  • Gluten Free

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