I love a stew. It tends to use up any leftovers in your cupboard and is great for these winter nights. This is, again, a vegan recipe. I have no idea why I’m cooking veggie dishes a lot this month, as I’m not one, but it’s so much cheaper and easier to cook. Tasty too! I hope you like this!
Makes 4 portions, and takes around half an hour/40 minutes
Note: I thought the white wine in the pic was red (it’s been a long day! I sent my mate out to get red half way though!)
2 onions, chopped
2 garlic cloves, crushed
1 tsp cumin seeds
2 tsp paprika
1 chilli, deseeded
500g sweet potato, chopped
1 red pepper, deseeded and chopped
500g butternut squash, peeled and chopped
400g can chopped tomatoes
200ml red wine
300ml vegetable stock with 2 stock cubes
75g bulghar wheat
Fry the onions and garlic in olive oil for a few minutes until soft.
Add in the cumin, chilli and paprika and stir through.
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