Indian Summer Mexican Stew [vegan]

Name: Indian Summer Mexican Stew [vegan]
Prep time: 30 min
Total time: 20 min
Ingredients: 2 medium courgettes (zucchinis); 1 red pepper; 2 sweetcorn cobs; 1 large onion (finely sliced); 4 garlic cloves (crushed); 2 x 400g can chopped tomatoes [2 x 14oz]; 2 x 400g can black beans [2 x 14oz]; 4 Tbsp buckwheat; 250ml vegetable stock [US 1 cup]; 2 tsp cumin; 2 tsp coriander [cilantro]; 1 tsp paprika; 1 lime; 1 large bunch coriander [cilantro]; chili powder to taste; salt & pepper; olive oil

Published on September 10, 2014 | In Mexican | By theflexitarian |

1 Comments

- Prep Time
- 30 Minutes
- Cook Time
- 20 Minutes
- Difficulty Level

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This stew makes the best of end of Summer vegetables and has a tasty Mexican twist. Spice it up or down according to personal taste.

Top it with {vegan} cheese and serve with tortilla chips, bread or wrapped in tortilla wrap.

Leftovers are fantastic for lunch boxes.

Dairy-Free, Egg-Free, High Fibre, Low Fat, Nut-Free, Soya-Free, Vegan

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Ingredients

2 medium courgettes (zucchinis)
1 red pepper
2 sweetcorn cobs
1 large onion (finely sliced)
4 garlic cloves (crushed)
2 x 400g can chopped tomatoes [2 x 14oz]
2 x 400g can black beans [2 x 14oz]
4 Tbsp buckwheat
250ml vegetable stock [US 1 cup]
2 tsp cumin
2 tsp coriander [cilantro]
1 tsp paprika
1 lime
1 large bunch coriander [cilantro]
chili powder to taste
salt & pepper
olive oil

Nutrition Info

Instructions

Heat some olive oil in a large saucepan. Fry onion and garlic gently for 5 mins.
Add cumin, coriander, paprika and chili. Fry for another 5 mins.
Cut courgettes in 2 cm dice. Cut red pepper in 1 cm dice. Remove kernels from sweetcorn cobs and reserve.
Add courgettes, red pepper and sweetcorn kernels to pan.
Add canned tomatoes, stock and buckwheat.
Cook for 20 mins or so until buckwheat is cooked and vegetable are soft.
Add rinsed black beans, lime juice. Season to taste.
Just before serving, top with finely chopped fresh cilantro.