30 Plant Spiced Veg Stew, With Mixed Beans, Organic Cultured Soy Yoghurt & Pink Onion Pickles

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Preheat your oven to 220°C / 200°C fan and take out a large roasting tray, and two saucepans (including one larger saucepan).

STEP 2

De-stem and core the yellow pepper, then cut the yellow pepper and courgette into 1.5cm pieces. Add both into your roasting tray, drizzle with oil and season well with salt and pepper. Roast in the oven until tender, around 15 minutes.

STEP 3

Meanwhile, add the basmati rice, to your smaller saucepan and cover with 2x its volume in water. Place over a medium-high heat, bring to the boil, then reduce the heat to low, cover with a lid and cook until fluffy, around 8 minutes.

STEP 4

Drain the mixed beans, then add these and the sauce into your larger saucepan. Cook on the hob until piping hot and the beans have become more tender, around 5 minutes. Stir through the roasted yellow pepper and courgette once they're finished in the oven.

STEP 5

To serve up, divide the rice between serving bowls, spoon over the spiced veg stew, then garnish with a dollop of yoghurt, fresh coriander and pink onion pickles. Enjoy!