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Cajun Roasted Vegetable Stew

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Instructions

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Chop the Sweet Potato and Bell Pepper into small chunks. Drain and rinse the Kidney Beans, chop the Coriander and prep the Garlic Clove (chop, grate, press). In a bowl, mix the chopped Coriander with the Greek Style Yoghurt and season with a little salt and pepper. Give it a good mix and set to one side.
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Stick the Sweet Potato and Bell Pepper onto a baking tray with a drizzle of oil and a sprinkling of salt and paper. Make sure it's all coated then stick in the oven until soft for about 25 - 30 minutes on 220°C / 200°C fan / gas mark 7.
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Bring a pan of water to the boil with a little salt. Add the Basmati Rice and cook for around 10 - 15 minutes. When done, drain the water out, turn the heat off and leave with a lid on to keep warm to serve at the end.
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Heat a little oil in a frying pan and once hot add the Kidney Beans, Cajun Seasoning and Garlic Clove. Fry for a couple of minutes constantly stirring. Add the Vegetable Stock, Water, Sugar and Chopped Tomatoes and mix together. Bring to the boil and then allow to simmer for 5 - 10 minutes.
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Add the roasted veg and mix together. Season with a little salt and pepper. Allow to heat through.
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Plate up the Basmati Rice and add a generous amount of vegetable stew. Finish with a dollop of the Coriander Greek Style Yoghurt you made earlier. Eat and enjoy!
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