Sometimes, dinner is about what the cupboard can provide with minimal fuss. It is always a bonus when those meals are fuss-free but taste-filled and this was definitely such an example. It isn't radically different to other stews I have shared, and I have no doubt you make similar things yourself, but I'm a big believer in sharing the simple dishes as well as the complex ones. The flavourings in this come from oregano, paprika and maple syrup - as well as the vegetables themselves, of course. I know I'll be pleased to have the recipe to refer to again in the future.
Winter vegetable and kidney bean stew
A simple, hearty and nutritious meal for two (increase portions as needed)
Vegan, low fat and gluten free
Author: Bite-sized thoughts
1 large potato, cut into chunks
1 large carrot, diced
1 tomato or equivalent in cherry tomatoes, roughly chopped
2 tbsp tomato paste
1/4 cup water
1/2 tsp salt
1 tsp paprika
1 tbsp dried oregano
1 tsp maple syrup
1 tbsp cornflour
1 to 1-1/2 cups cooked kidney beans
Place all ingredients except the kidney beans in a large saucepan and bring to simmering point. Reduce heat to low and allow to cook, covered, for at least 45 minutes. Add the kidney beans and allow to cook over low heat for a further 5 to 15 minutes, or until ready to serve.
What simple dishes are you enjoying at the moment?