Orange stew 🧡 / Squash, sweet potato and carrot stew - vegan

Name: Orange stew 🧡 / Squash, sweet potato and carrot stew - vegan
Yield: 2-3 servings
Cuisine: British
Ingredients: 1.5 tbsp olive oil; 1 medium-large onion, peeled and chopped; 4 cloves garlic, peeled and crushed; 2 sticks celery, chopped; 1/2 tsp ground cumin; 1/2 tsp ground cinnamon; 1/2 tsp ground turmeric; 1 tbsp apple cider vinegar; 500-700 ml vegan stock; 2-3 cups chopped vegetables eg squash, carrots, sweet potato; 1/4 cup/ handful chopped dried apricots; Optional: 1-2 cups cooked white beans or chickpeas; add 5-10 mins before the cavolo nero; Juice of 1/2 lemon + zest; A few handfuls of cavolo nero or baby kale, torn into pieces; Salt and pepper

Alessandra @alessa

It’s very orange. Moroccan inspired flavours.
Serve with rice/ couscous/ freekeh etc.

If you eat tomatoes, adding some passata will help thicken the sauce.

It’s very orange. Moroccan inspired flavours.
Serve with rice/ couscous/ freekeh etc.

If you eat tomatoes, adding some passata will help thicken the sauce.

Alessandra @alessa

It’s very orange. Moroccan inspired flavours.
Serve with rice/ couscous/ freekeh etc.

If you eat tomatoes, adding some passata will help thicken the sauce.

It’s very orange. Moroccan inspired flavours.
Serve with rice/ couscous/ freekeh etc.

If you eat tomatoes, adding some passata will help thicken the sauce.

Saved

Ingredients

2-3 servings

1.5 tbspolive oil
1medium-large onion, peeled and chopped
4 clovesgarlic, peeled and crushed
2 stickscelery, chopped
1/2 tspground cumin
1/2 tspground cinnamon
1/2 tspground turmeric
1 tbspapple cider vinegar
500-700 mlvegan stock
2-3 cupschopped vegetables eg squash, carrots, sweet potato
1/4cup/ handful chopped dried apricots
Optional: 1-2 cups cooked white beans or chickpeas; add 5-10 mins before the cavolo nero
Juice of 1/2 lemon + zest
A fewhandfuls of cavolo nero or baby kale, torn into pieces
Salt and pepper

Saved

Steps

1

Heat the oil in a pan (with a lid for later) on a medium heat. Sauté the onion for about 10mins until translucent.
2

Add the garlic, celery and spices. Sauté for a couple of mins.
3

Add the stock and vinegar. (I added a bit too much stock today; start with 500ml and see how it goes.)
4

Add the vegetables and apricots. Cover and simmer for about 40 mins (until the vegetables are tender).
5

Add the lemon juice. Taste and season. Then add the cavolo nero. Cover. Take the pot off the heat. The greens will steam on top of the stew. After a couple of mins, it’s ready to serve.
6

Serve with your grain of choice/ on its own with some lemon zest grated on top. Enjoy 😋