Name: Spicy Bean & Vegetable Stew
Prep time: 30 min
Cook time: 270 min
Total time: 300 min
Ingredients: 100 g aubergine; 1/2 medium Courgette; 1 medium red pepper; 1/2 tsp Hot chilli powder; 1 tsp chilli powder; 250 g sweet potato; 1/2 large Yellow Pepper; 1 medium red onion; 2 servings tomatoes; 2 servings butter beans; 1 serving butternut squash; 0.05 serving cornflour

Tasty vegan stew of vegetables and pulses cooked in the slow cooker.

Yields	Preparation Time	Cooking Time
2	30 mins	4 hrs 30 mins

Ingredients

100 g aubergine

1/2 medium courgette

1 medium red pepper

1/2 tsp hot chilli powder

1 tsp chilli powder

250 g sweet potato

1/2 large yellow pepper

1 medium red onion

400 g chopped tin tomatoes

230 g butter beans

100 g butternut squash

5 g cornflour

Directions

1.	Chop all vegetables and place in pre-heated slow cooker.
2.	Add tomatoes, butter beans, spices and a bay leaf.
3.	Add 600 ml of boiling water.
4.	Cook on high for 1 hour then turn down to low for a further three hours.
5.	When vegetables are cooked, add 2 tsp water to cornflour and mix, add to the vegetables and allow another 30 minutes cooking.
6.	Serve with crusty bread.

Nutritional Summary

There are 360 calories in 1 serving of Spicy Bean & Vegetable Stew.

Calorie Breakdown: 4% fat, 79% carbs, 17% prot.

Nutrition Facts

Serving Size

per serve

Energy

1506 kj

18%

360 kcal

Fat

1.76g

Saturated Fat

0.379g

Monounsaturated Fat

0.102g

Polyunsaturated Fat

0.365g

Carbohydrates

72.74g

28%

Sugar

20.9g

23%

Fibre

17.5g

Protein

15.92g

32%

Salt

0.74g

12%

Cholesterol

0mg

Potassium

926mg

46%

* Reference intake of an average adult (8400 kJ / 2000 kcal)

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