SPICED VEGETABLE STEW

Zero SmartPoints per serving

Serves 4

2 carrots, sliced thickly on the diagonal

Calorie-controlled cooking spray

2 red onions, sliced

3cm piece fresh ginger, grated

2 garlic cloves, finely sliced

1 tsp each ground cinnamon, ground cumin, ground coriander and hot chilli powder

½ tsp each allspice and ground fenugreek

Pinch ground cloves

450g butternut squash, cut into 2cm cubes

2 x 400g tins chopped tomatoes

250ml vegetable stock, made with ½ stock cube

400g tin chickpeas, drained and rinsed

100g kale, chopped

1 cauliflower, cut into florets

Handful flat-leaf parsley, chopped

170g 0% fat natural Greek yoghurt, to serve (optional)

PARBOIL the carrots for 5 minutes, then drain and set aside. Meanwhile, mist a large casserole with cooking spray and fry onions for 5 minutes. Add the ginger and garlic, cook for 2-3 minutes, add all the spices and cook for 1-2 minutes. Add a splash of water to the pan if it starts to stick. Add the carrots and squash. Cook for 2 minutes, then stir in the tomatoes and stock. Bring to a simmer then partially cover and cook for 40 minutes, or until the vegetables are tender. Stir in the chickpeas and kale and cook for a final 5 minutes. Meanwhile, blitz the cauliflower in a food processor until it resembles couscous. Mist a large non-stick frying pan with cooking spray and fry this for 4-5 minutes, stirring, until tender. Remove from heat, stir in the parsley and season. Serve with the stew and yoghurt, if using.