Vegetable Stew

A super low calorie yet high in protein veggie stew! Contains 8 of your 5-a-day! A simple but beautiful healthy dish!

Info

Macros

Ingredients

• 1 tbsp olive oil
• 1 red onion, sliced
• 1 leek, sliced
• 1 red pepper, sliced
• 1 carrot, thinly sliced
• 150ml white wine
• 2 tbsp tomato puree
• Pinch of salt & pepper
• 3 fresh rosemary sprigs, leaves plucked
• 2 400g tin tomatoes
• 400g tin butter beans, drained
• 400g tin kidney beans, drained
• 150g baby spinach
• 1 tbsp garam masala
• 4 tbsp 0% fat Greek yoghurt
• 60g pecorino cheese, grated

Method

1. Heat the oil in a large wok on a medium to high heat and add the onion, leek, pepper and carrot and fry for 8-10 mins.

2. Stir in the wine, tomato puree, rosemary sprigs and tinned tomatoes and bring to the boil. Season with salt and pepper and reduce to simmer for 15 mins. Stir in the butter beans, kidney beans, spinach and garam masala and cook for a further 30 mins.

3. Add the yoghurt in the centre of the dish (or a tbsp on each person’s bowl). Serve into 4 separate bowls followed by sprinkling the cheese on top!