I have been making versions of this stew for years, since my university days. You can adjust the vegetables depending on what you have, but keeping it to mostly root vegetables makes it quite a hearty, filling stew. It’s also a dish that’s perfect for people of differing dietary requirements, since it’s naturally vegan, gluten-free, and dairy-free.
Cupboard Ingredient Vegetable Stew
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Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- One onion
- 4 garlic cloves
- 2 medium potatoes
- 1/2 butternut squash
- 1 tin black beans (or preferred beans)
- Frozen spinach
- 2 vegetable stock cubes
- 1/2 tsp of cumin
- 1/2 tsp of turmeric
- 1/2 tsp of cinnamon
- 1/2 tsp of chilli
- 1 tsp dried basil or oregano
Instructions
- Heat the oil over a medium-high heat, add the onion and sweat until translucent
- Add the garlic and the spices, stir for a couple of minutes
- Add the vegetables, mixing it in with the onion, garlic and spice mixture, and sauté for five minutes
- Add the stock cubes and about 550-700ml water, covering the vegetables by about an inch
- Add the tinned beans, then reduce the heat to medium-low and cook for 20-30 minutes
If you make this, tag me on Instagram @sandkitchen — I would absolutely love to see your recreations.
As always, bilafiya!
(well wishes and wellbeing)
Sand Kitchen 
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