Back to recipes
Vegetable Stew
- RECIPE MAKES: 2 portions
- COOK TIME: 40 minutes
Method
Step 1
Heat the oil in a large pan on medium heat and add the garlic and tomato purée.
Step 2
Add all chopped vegetables cook for 10minutes until they are all soft.
Step 3
Add the chopped tinned tomatoes and water.
Step 4
Bring to the boil and then simmer for a further 10-15mins, stirring occasionally.
Step 5
Season to taste.
Serving suggestions:
Can be taken to school, university or work in a flask or microwaveable container for a hot lunch.
Ingredients
- 1 tbsp Oil
- ½ tsp Garlic purée
- ½ tsp Tomato purée
- 100g Closed cup mushrooms, quartered
- 100g Mixed capsicums, diced
- 100g Courgette, diced
- 100g Sweet potato, diced
- 100g Onions, peeled and diced
- 100g Leek, finely chopped
- ½ a Carrot, peeled and diced
- 400g tin of Chopped tomatoes
- 15ml Cold water
- Pinch of Salt and pepper to taste (optional)
Table
