2tablespoonspumpkin seedstoasted in a dry frying pan
Yogurt or dairy free yogurt
Instructions
Heat the oil in a large pan, then add the onion and fry for 7 minutes or until softened. Add the garlic, cumin, paprika and cinnamon and cook for 1 minute.
Stir in the carrots, potatoes, stock, water, kidney beans and canned tomatoes. Bring to the boil, then reduce the heat and simmer, uncovered, for 25 minutes.
Stir in the spinach and lemon juice and cook for a further 2 minutes or until wilted.
To serve, add the pumpkin seeds to a dry frying pan over a medium heat and cook, stirring often for a few minutes until toasted and fragrant.
Serve the stew topped with toasted pumpkin seeds, coriander, a drizzle of yogurt and a wedge of lemon.
Notes
For a kidney bean stew with less of a smoky flavor, use regular paprika instead of smoked. You can easily make this recipe with Mushroom Stock for a deep umami flavor. Make sure you simmer the stew just until the vegetables are fork-tender to prevent them from being too mushy. Serve over a bed of Turmeric Rice.Great for dipping a crusty piece of Homemade Naan Bread.