Photo of Spiced vegetable stew by WW

Spiced vegetable stew

SmartPoints value per serving
Total Time
1hr 15 min
15 min
Using chickpeas helps to bulk up this gorgeous veggie stew.


Carrots, raw

2 medium, thickly sliced on the diagonal

Calorie controlled cooking spray

4 spray(s)

Red onion(s)

2 small, sliced

Root Ginger

1 inch slice(s), grated


2 clove(s), finely sliced

Ground Cinnamon

1 teaspoons, level

Ground Cumin

1 teaspoons, level

Coriander, Dried

1 teaspoons, level

Chilli Powder

1 teaspoons, level, hot


½ teaspoons

Cloves, Whole or Ground

teaspoons, level, (1 Pinch)

Butternut Squash

450 g, cut into 2cm cubes

Tinned Tomatoes

2 can(s), large

Vegetable stock cube(s)

½ cube(s), 250ml vegetable stock, made with ½ stock cube

Chick Peas, cooked

1 can(s), large, drained, drained and rinsed

Kale, raw

100 g, chopped

Cauliflower, Raw

320 g, leaves discarded, cut into florets

Parsley, fresh

15 g, chopped

0% fat natural Greek yogurt

170 g


  1. Parboil the carrots for 5 minutes, then drain and set aside. Meanwhile, mist a large, flameproof casserole with cooking spray and cook the onions over a medium heat for 5 minutes. Add the ginger and garlic and cook for 2-3 minutes, then stir in all the spices and cook for 1-2 minutes, adding a splash of water to the pan if it starts to stick.
  2. Add the carrots and squash and 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.
  3. While the stew is cooking, blitz the cauliflower in a food processor until it resembles couscous. Mist a large nonstick frying pan with cooking spray and fry the ‘couscous’ for 4-5 minutes, stirring, until tender. Remove from the heat, stir in the parsley and season to taste. Serve with the stew.

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