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Mediterranean Vegetable Stew

Serves 4: prep 15 mins: cook 30 mins


1tbsp Rapeseed Oil

140g Shallots, halved

2 large Courgettes, cut into chunks

1/2tsp each Ground Cumin, Ground Coriander and Paprika

1 Orange, 1 Red and 1 Green Pepper, cut into chunks

1 Garlic Clove, sliced

150ml Vegetable Stock

250g Cherry Tomatoes

250g Lean Lamb or Pork Fillet, trimmed of any fat and thinly sliced (if using meat)

Handful Coriander leaves, finely chopped


1/ Heat the oil in a large, heavy-based frying pan. Cook the lamb and shallots over a high heat for 2-3 mins until golden. Add the courgettes and stir-fry for 3-4 mins until beginning to soften.

2/ Add the spices and toss well, then add the peppers and garlic. Reduce the heat and cook over a moderate heat for 4-5 mins until they start to soften.

3/ Pour in the stock and stir to coat. Add the tomatoes, season, then cover with a lid and simmer for 15 mins, stirring occasionally until the veg are tender. Stir through the coriander to serve.

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