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5 people made this
This is a thick, delicious and healthy vegetable stew. It has carrots, pumpkin, cabbage and peas just to name a few. If it is thick enough you can serve over a baked potato.
2 tablespoons olive oil
2 carrots, peeled and diced
1 onion, peeled and diced
1 butternut pumpkin, peeled, seeded, and cut into 1cm cubes
130g cabbage, diced
170g frozen peas
500ml vegetable stock
1 (400g) tin red kidney beans, drained
1 tablespoon soy sauce
3 tablespoons onion gravy granules or gravox
2 tablespoons flour
- Heat oil in a large saucepan. Saute carrots, onion, pumpkin, cabbage and peas over medium heat for 5 minutes.
- Add vegetable stock and kidney beans. Bring to the boil over high heat. Reduce heat and simmer until carrots are quite tender; about 25-30 minutes.
- Add soy sauce and gravy granules. Stir. Add flour bit by bit stirring well to avoid lumping.
- Allow to simmer 10 minutes more stirring frequently.
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