• Rosie Weston

COCONUTTY VEGETABLE STEW

Serves 6

Prep time: 15 minutes

Cook time: 15 minutes


Poudre de Columbo spice mix

1/8 cup rice

1/8 cup cumin seeds

1/8 cup coriander seeds

1/2 tbsp mustard seeds

1/2 tbsp black peppercorns

1/2 tbsp fenugreek seeds

1/2 tsp cloves

1/8 cup turmeric


Soup ingredients

6 spring onions 

4 garlic cloves

2 tbsp spice mix

1 tbsp dried thyme

1 kallo stock cube

2 yellow peppers

2 tins of black beans

2 tins chopped tomatoes

2 tins coconut milk

2 limes zest and juice

2 large handfuls of spinach


Gluten free wraps for toasting

Instructions

1. Toast the rice in a frying pan until it starts to brown. Watch it doesn't burn and move it around the pan often. Add all other spices except turmeric and continue to toast. Leave to cool then add to spice mill or blender and blend into fine powder. Store in air tight container and use within 3 months.


2. In a heavy bottomed pan add the finely sliced whites of the spring onions and minced garlic and sauté until translucent. Save the spring onion greens to garnish.


3. Add the sliced pepper to the pan along with the 2 tbsp. of the spice mix and the thyme. Stir to combine then add the drained beans, tinned tomatoes and coconut milk. Add in the broken up stock cube. Bring stew to a simmer and leave for 10 minutes.


4. Add in the spinach at the end to wilt along with lime zest and juice to taste.


5. Cut up tortilla wraps into triangles and lay out on a baking tray. Drizzle with olive oil and salt and pepper. Bake in the oven at 180 degrees for 5 minutes. Watch as they burn easily.


Serve with the soup.