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Broad Bean and Pumpkin Stew

Broad Bean and Pumpkin Stew 
  • 6 People
  • 135 min.
  • easy 
Need a deliciously comforting vegetarian stew? Simmer pumpkin chunks, onions and tomatoes with nutrient-dense broad beans, add a touch of Rajah Mild & Spicy Curry Powder for gentle heat, and thicken the gravy with Knorr Minestrone Soup. 
Ingredients
  • 2 cups broad beans dried
  • 750 ml water
  • 15 ml cooking oil
  • 1.5 onions chopped
  • 2 tomatoes chopped
  • 15 ml Rajah mild and spicy curry powder
  • 15 ml Robertsons chicken spice
  • 2 cups pumpkin peeled and cubed
  • 500 ml water
  • 1 Knorrox chicken stock cube
  • 30 ml Knorr minestrone soup
  • handful fresh spinach to serve
Cooking Method

  1. In a pot, boil the broad beans in 3 cups of water until cooked and then drain.

  2. In another pot, fry the onion in oil until soft.

  3. Add the Rajah Mild & Spicy Curry Powder and Robertsons Chicken Spice and allow it to cook through.

  4. Add the tomatoes and fry for 2 minutes.

  5. Add the pumpkin, water and Knorrox Chicken Stock Cube, turn down the heat and let it simmer for 30 minutes.

  6. Just before serving, mix the Knorr Minestrone Soup with 4 tablespoons of water to form a smooth paste, add it to the pot with the cooked broad beans and allow it all to simmer for 10 minutes until your stew starts to thicken.

  7. Serve with rice or sadza, and fresh spinach,

  • Nut Free
  • Dairy Free
  • Gluten Free

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