Title: Spiced Vegetable Stew with Couscous
Categories: Sainsbury's, Sainsbury12
Yield: 4 servings

1 sm Cauliflower; divided into
; florets
1 tb Olive oil
1 md Onion; chopped
3 Cloves garlic; crushed
1 ts Turmeric; ground ginger and
; paprika
1/2 ts Chilli powder
2 425 g cans chopped tomatoes
1 Red pepper; deseeded and
-thinly
; sliced
1 Carrot; sliced
50 g Stoned prunes; halved (2oz)
150 ml Vegetable stock; ( 1/4 pint)
1 Cinnamon stick
175 g Runner beans; cut diagonally
; (6oz)
1 420 g can chick peas;
-drained
Salt and freshly ground
-black pepper
250 g Couscous; (8oz)

Blanch the cauliflower florets in boiling water, and drain.

Heat the oil in a frying pan, add the onion and garlic and cook for 5
minutes.

Add the spices, stir in the tomatoes, red pepper, carrots, prunes and
stock. Add the cinnamon stick, cover and cook gently for 15 minutes,
stirring occasionally.

Stir in the cauliflower florets, beans, chick peas and seasoning and cook
for a further 5 minutes.

Make the couscous as per the pack instructions and serve with the stew.

Converted by MC_Buster.

NOTES : A tasty vegan meal for any occasion.

Converted by MM_Buster v2.0l.