Borlotti, pumpkin and green bean stew
2
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Vegies have the starring role in this satisfying stew that has a hint of Moroccan flavours.
Ingredients
Olive oil
1 tbs
Red onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Fresh ginger
2 tsp, finely grated
Ground cumin
1 tsp
Ground coriander
1 tsp
Ground cinnamon
½ tsp
Pumpkin
400 g, cut into 2cm pieces
Vegetable stock
1 cup(s), (375ml)
Green string beans
150 g, thinly sliced
Cooked borlotti beans
480 g, (2 x 400g cans) rinsed, drained
Baby spinach
75 g
Instructions
1
Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger, cumin, coriander and cinnamon and cook, stirring, for 1 minute or until fragrant.
2
Add pumpkin and stock and bring to the boil. Reduce heat and simmer, covered, for 6–8 minutes or until pumpkin is almost tender.
3
Add green beans and borlotti beans and simmer, covered, for 3–4 minutes or until beans are just tender. Add spinach and cook, stirring, for 1 minute or until just wilted. Serve.
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