MIDDLE-EASTERN SPICE STEW

Prep time:
15 minutes
Cooking time:
40 minutes
Serves4 Energy (kCal)45
Protein2.05g Carbohydrates5.5g
Total Sugars4.4g Fat0.95g
Sat Fat0.1g Fibre3.04g
Sodium148.4g
Phase: Intensive,Active 2,Active 1,Maintenance,
Dietary Requirements: Lacto-vegetarian,Ovo-vegetarian,Pescetarian,Paleo,Vegan,Vegetarian,

INGREDIENTS

  • 3 tablespoon vegetable stock
  • 1 green capsicum, seeded and sliced
  • 2 medium zucchini, sliced
  • 2 celery sticks, sliced
  • 400 gram can chopped tomatoes
  • 1 teaspoon chilli powder
  • 2 tablespoon chopped fresh mint
  • 1 tablespoon ground cumin
  • Black pepper
  • Mint sprigs, to garnish

Preparation

  • Heat vegetable stock in a large flameproof casserole dish until boiling.
  • Add sliced capsicum, zucchini, carrots and celery.
  • Stir over high heat for 2-3 minutes until the vegetables are just beginning to soften.
  • Add the tomatoes, chilli powder, mint and cumin.
  • Reduce heat, cover the casserole and simmer for 30 minutes or until all the vegetables are tender.
  • Season to taste with pepper and serve hot, garnished with mint leaves.

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