Vegetable stew

Recipe from: 7/1/2003 12:00:00 AM

Ingredients 9
Servings 4
Time 10 minutes

Ingredients

  • 50
    ml
    olive oil
  • 1
    onion, thinly sliced
  • 4
    cloves garlic, crushed
  • 350
    g
    courgettes, thickly sliced
  • 300
    g
    carrots, thickly sliced
  • 450
    g
    cauliflower florets
  • 410
    g
    canned chopped tomatoes
  • 250
    ml
    vegetable stock
  • 410
    g
    canned butter beans, drained and rinsed
 

Method

20 minutes
 
Heat oil in a saucepan and cook onions until soft.
Stir in garlic, courgettes, carrots and cauliflower and cook for five minutes.
Add the tomatoes and stock, cover and simmer for about 15 minutes or until the vegetables are almost tender.
Add the beans and heat through.
Serve with basmati rice or couscous.

Variations
If you like meat, add browned slices of chicken or lamb.
Use a selection of your favourite vegetables, but remember to include contrasting colours and textures.

 

Read more on: stew  |  sauté
 

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