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Classic veggies are given a new lease on life with this stew — thanks to a blend of warm, fragrant spices, and a vibrant chilli salsa that adds zing to every bite!

You will need

Serves 4

  • 50 ml extra virgin olive oil
  • 1 carrot, peeled and diced
  • 1 celery stick, diced
  • 1/2 red capsicum, diced
  • 1 red onion, diced
  • 4 cloves of garlic, diced
  • 1 cinnamon stick (about 4 cm)
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 tin tomatoes
  • 2 teaspoons brown sugar
  • 2 tins black-eyed peas or 3/4 cup dried black eyes, pre-soaked overnight
  • 150 ml vegetable stock
  • Salt and pepper

For the green salsa:

  • 7 long green chillies, seeds removed
  • 1 bunch of fresh coriander
  • 1 clove garlic
  • 1 lime, juiced
  • Salt and pepper, big pinch of each
  • 100 ml extra virgin olive oil

To finish:

  • 1 cup natural coconut yogurt

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20 mins to prep

35 mins to cook

  1. Step 1

    Add oil to a large pot on low heat; Add carrot, celery, capsicum and onion, and mix to coat everything with oil. Season with salt and pepper, add the lid and sweat for 15 minutes or until everything is soft. Stir occasionally as we don’t want much colour at this stage.

  2. Step 2

    Add garlic, and sweat for 30 seconds before adding the cinnamon, coriander seeds and cumin seeds; stir for 30–60 seconds or until the spices become fragrant. Add the tomatoes, brown sugar, beans and stock. Cover with a lid and cook for 15–20 minutes on medium heat. (The lid should keep the moisture inside but if it’s drying out, add a bit more stock or water.)

  3. Step 3

    In the meantime. Blend the chillies, coriander, garlic, lime juice, extra virgin olive oil, salt and pepper until it reaches a pesto or salsa-like consistency.

  4. Step 4

    Serve up your stew in bowls, with a dollop of coconut yoghurt on top and a a spoonful of your chilli salsa.

Recipe: Simon Toohey

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