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Prep 40 minutes
Total 1 hour
Serves
US | Metric
Ingredients
Ingredients
  • 400 g Chickpeas (1 tin)
  • 1 Medium Sweet Potato - chopped into small pieces
  • 6 Mushrooms - chopped into small pieces
  • 1 Yellow Pepper - chopped into small pieces
  • 1 Red Long Pepper -chopped into small pieces
  • 2 Courgettes - chopped into small pieces
  • 1 Cauliflower
  • 2 Small Carrots - chopped into round pieces
  • 400 ml Veg Stock
  • 1 tbsp Worcester Sauce
  • 2 tsps Cumin
  • 1 tsp Curry Powder
  • 2 tsps Paprika
  • 2 tsps Garlic Powder
  • 400 ml Chopped Tomatoes (1 tin)
  • 1 Packet of Cauliflower Rice (I used Fullgreen)
Throw all veggies into the pan and make into a curry/stew - ONE POT! Throw all veggies into the pan and make into a curry/stew - ONE POT!

Throw all veggies into the pan and make into a curry/stew - ONE POT!

Brooke Inspired (@bumblesmunchies)

Brooke inspired me from her amazing stew but mine ended up more like a curry to be honest. This dish is amazing for throwing in any veggies you have in the fridge! Since being back at home my nana has forced me to use up the veggies in the fridge, safe to say she was happy with this!


  1. Chop up all your veggies, make sure they're equal size. If you want to make it quicker place the sweet potato into the microwave for 5 minutes and chop.
  2. Once the vegetables are chopped, heat a pan with oil and garlic. Add the onions until softened, then add the carrots into the mix and stir for 4 minutes. Add the rest of the vegetables, the stock and chopped tomatoes, stir for one minute and then add the spices and seasoning.
  3. Leave to simmer for 15-20 minutes or until all vegetables are soft. Serve with cauliflower rice or normal rice and bread (I used garlic bread).
  4. Enjoy!
Throw all veggies into the pan and make into a curry/stew - ONE POT! Throw all veggies into the pan and make into a curry/stew - ONE POT!

Throw all veggies into the pan and make into a curry/stew - ONE POT!

Brooke Inspired (@bumblesmunchies)

Brooke inspired me from her amazing stew but mine ended up more like a curry to be honest. This dish is amazing for throwing in any veggies you have in the fridge! Since being back at home my nana has forced me to use up the veggies in the fridge, safe to say she was happy with this!

favorite
print
like
Prep 40 minutes
Total 1 hour
Serves
US | Metric
Ingredients
Ingredients
  • 400 g Chickpeas (1 tin)
  • 1 Medium Sweet Potato - chopped into small pieces
  • 6 Mushrooms - chopped into small pieces
  • 1 Yellow Pepper - chopped into small pieces
  • 1 Red Long Pepper -chopped into small pieces
  • 2 Courgettes - chopped into small pieces
  • 1 Cauliflower
  • 2 Small Carrots - chopped into round pieces
  • 400 ml Veg Stock
  • 1 tbsp Worcester Sauce
  • 2 tsps Cumin
  • 1 tsp Curry Powder
  • 2 tsps Paprika
  • 2 tsps Garlic Powder
  • 400 ml Chopped Tomatoes (1 tin)
  • 1 Packet of Cauliflower Rice (I used Fullgreen)
  1. Chop up all your veggies, make sure they're equal size. If you want to make it quicker place the sweet potato into the microwave for 5 minutes and chop.
  2. Once the vegetables are chopped, heat a pan with oil and garlic. Add the onions until softened, then add the carrots into the mix and stir for 4 minutes. Add the rest of the vegetables, the stock and chopped tomatoes, stir for one minute and then add the spices and seasoning.
  3. Leave to simmer for 15-20 minutes or until all vegetables are soft. Serve with cauliflower rice or normal rice and bread (I used garlic bread).
  4. Enjoy!