Spiced Bean Stew with Rosemary Potato Wedges

Name: Spiced Bean Stew with Rosemary Potato Wedges
Yield: Serves 6
Ingredients: 1 tsp ground cumin; sea salt and freshly ground black pepper, to taste; 1 tbsp olive oil; 1 tsp ground coriander; 2 garlic cloves, crushed; 1 × 400 g (14 oz) can kidney beans, drained and rinsed; 1 red chilli, deseeded and chopped; 1 × 400 g (14 oz) can borlotti beans, drained and rinsed; 1 × 400 g (14 oz) can adzuki beans, drained and rinsed; 2 × 400 g (14 oz) cans chopped tomatoes; 1 × 250 g (7 oz) pack puy lentils; 1 tbsp vegan stock (bouillon) powder (with salt); juice of 1 lemon; 6 baking potatoes; 1 sprig fresh rosemary, leaves chopped, or 1 tbsp dried rosemary; drizzle of olive oil; 1 onion, chopped; 1 tsp garam masala

Preparation info

Serves
6

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

My daughter Meg makes this very fast, tasty, after-work recipe, which everyone enjoys. It is nice served with potato wedges, as here, or with jacket potatoes or rice. For a really easy meal, serve with oven fries.

Ingredients

1 tsp garam masala
1 tsp ground cumin
1 tsp

Side dish
Stew
Vegan
Spicy
Gluten-free

Method

Preheat the oven to 200°C/400°F/gas mark 6.

Dry fry the garam masala, ground cumin, ground coriander in a large saucepan over a high heat for a few minutes to release their aromas. Pour in the olive oil, add the onion and fry until the onion is soft, then add the garlic and chi