Spicy veg : Wk44/3

Serves 4 : Very easy : Quick

Ingredients
1 tsp oil
1 onion, finely chopped
2 cloves garlic, crushed
½ tsp ground turmeric
½ tsp cayenne pepper
1 tsp ground coriander
1 tsp ground cumin
1 Tblsp tomato paste
1 cup veg stock
300gm cauliflower florets
300gm carrots, thick julienne
200gm courgettes, sliced
1 yellow pepper. sliced
4 tomatoes , chopped
1 x 400gm butter beans, rinsed and drained
3 Tblsp chopped coriander

Method
Fry the onion and garlic in the oil until the onion softens.
Add the spices and tomato paste and cook for 2 minutes until fragrant.
Tip in the carrots, cauli and pepper.
Stir well to coat in the spices.
Pour in the stock.
Simmer, covered, for 10 minutes.

Now add the courgettes, tomatoes and butter beans and simmer for another 10 minutes.
Stir through the chopped coriander.

Serve garnished with coriander sprigs.

You can use any beans in this recipe – cannellini beans, chickpeas.
I served mine with warmed naan breads, but you could use rice, quinoa or couscous.