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Versatile veggie stock

20 minutes

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45 minutes

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6 hours

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4 hours

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Venison stew with smoky brinjal and naan

2½ hours

Chunky winter vegetable stew with burnt sage butter

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Chunky winter vegetable stew with burnt sage butter

45 minutes

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Oxtail stew with dumplings

2 hours

Hogget shanks

Cooking with

Hogget shanks

3 hours

Mixed squash stew with borlotti beans and feta

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Mixed squash stew with borlotti beans and feta

40 minutes

Lamb, chickpea and butternut stew

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Lamb, chickpea and butternut stew

1 1/2 hours

Senegalese fish and rice stew

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Senegalese fish and rice stew

1½ hours

Curried bean stew

Stew recipes

Curried bean stew

10 to 15 minutes

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Curried bean stew

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 to 15 minutes

Ingredients

2 T olive oil
1 small onion, sliced
1 t minced ginger
1 t minced garlic
1 minced fresh chilli
2 t ground cumin
2 t ground turmeric
1 t ground coriander
2 t curry powder
1 400g can of tomatoes
1 400g can of butter beans
poppadoms, to serve
fresh coriander

Method

Heat the olive oil and gently fry the sliced onion, minced ginger, minced garlic, minced fresh chilli until soft.

Add the cumin, turmeric, coriander and curry powder. Fry the spices for 30 seconds and then add the can tomatoes.

Simmer for 10 to 15 minutes and adjust the consistency with chicken stock if necessary.

Drain the butter beans and add. Remove from the heat when the beans are heated through.

Serve with poppadoms and chopped fresh coriander.