Tex-mex vegetable stew

Tex-mex vegetable stew

3.3 54 ratings

Prep. 15 min

Total 1 h 15 min

4 portions

Ingredients

red onion cut into halves
1
garlic cloves
2
fresh long red chillies trimmed and deseeded if preferred
1 - 2
extra virgin olive oil
20 g
ground cumin
1 tsp
ground coriander
1 tsp
ground cinnamon
¼ tsp
paprika
2 tsp
capsicum cut into pieces (2-3 cm)
1
eggplant cut into cubes (2 cm)
150 g
sweet potato cut into cubes (3 cm)
250 - 300 g
canned chopped tomatoes
800 g
ground black pepper to taste
¾ - 1 tsp
salt to taste
1 ½ - 2 tsp
canned sweet corn kernels rinsed and drained
100 g
canned kidney beans rinsed and drained (approx. 250 g after draining)
400 g
lime cut into quarters, to serve
fresh coriander leaves only, to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 1474.7 mg

Protein 10.9 g

Calories 1165.4 kJ / 277.5 kcal

Fat 6.5 g

Fibre 13.7 g

Saturated Fat 1.1 g

Carbohydrates 36.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Blade Cover Cooking 8 Recipes
Australia and New Zealand

You might also like...

Show all

Hearty minestrone with herb gremolata

40 min

Loaded chickpea masala with spelt chapatis (Diabetes)

40 min

Spinach and ricotta patties with tomato sauce

30 min

Cauliflower gratin

1 h

Three Cheese and spinach lasagne (Diabetes)

1 h 30 min

Leek quiche

1 h 20 min

Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree

4 h

Vietnamese jackfruit rice paper rolls

1 h

Pulse and pumpkin curry

30 min

Garlic mushrooms

25 min

Melanzane parmigiana

2 h 5 min

Meat-free mushroom lasagne

1 h 30 min

Show all