Autumn spicy vegetable stew...

Meal planning and prep is something I have really been slacking on lately, I think when you lead a busy lifestyle and you are rushing around for work in the day you can be so tired in the evening that making a healthy and hearty home-cooked meal is the last thing on your mind. I am lucky enough to eat some amazing meals in restaurants, but I also love cooking which is something I have neglected of late. Cue lots of unhealthy take-away meals or quick sandwiches and salads, which I buy on the go. I do not claim to be an amazing cook, but I love hearty and simple meals such as lasagne, casserole and tagine. My Mum is an amazing cook and she makes incredible stews, curries, casseroles, pies and cakes (the list is endless!) she has always inspired my love of cooking and baking.

I decided this weekend that there is no excuse, if I am determined to turn over a healthier new leaf this Autumn and Winter, then I will have to get organised and buy my ingredients no matter how busy I may be. Making healthy and delicious meals in advance which can then be frozen, will take a lot of stress out of day to day life. When I come home from a busy day, it will be great to know that I have a nutritious meal ready to heat up and enjoy. I have plans to resume my beloved one-pot dishes which I have always enjoyed making so I thought I would share them with you.

First up, I thought I would share with you a recipe I have loved for a long time, which is spicy root vegetable stew. I adore this simple and hearty one-pot dish, which has a good kick of spice and is so warming and tasty on a cold evening.

You will need:
A large non-stick stockpot
Knives
Peeler
Chopping board
Wooden spoon

Ingredients:
One onion

3-4 medium carrots

2-3 medium parsnips

One medium swede

2-3 large potatoes

1 tablespoon olive oil

2 bay leaves

1.5 litres vegetable stock 

2-3 tablespoons mild curry powder (depending on how spicy you prefer your food)

200g red lentils

Wash peel and chop vegetables. Heat the oil in the pan over a medium heat and fry the onion until softened, then throw the chopped vegetables in and sprinkle the curry powder and seasoning over the top. 

Stir thoroughly so that vegetables are coated in the curry powder, then pour the vegetable stock over the top. Stir again, then pour in the lentils. 

Bring to a boil for a few moments then reduce the heat to a simmer add the bay leaves, and cover the pan. Leave to gently simmer for about 20-25 minutes, stirring occasionally to ensure that the lentils do not stick to the pan. Remove bay leaves before serving. 

Here are a few of the ways I like to serve this versatile dish: 

Simply serve it alone in a bowl, with a sprinkle of grated cheese and a slice of  rustic bread.
Serve with wholegrain rice and drizzle a little sour cream over the top.
Serve with stone-baked ciabatta bread and a selection of cheeses.
Serve with rustic style potato wedges and dipping sauces such as sour cream and chive and sweet chilli.
Serve with a jacket potato on the side, with a little cream cheese. 

Wine pairing: I served this with a fruity Australian rosé with plenty of berry notes. I find that this stew also goes well with a bold red wine such as Shiraz or Merlot. 

This simple and delicious dish makes a great main course served with side dishes, or a quick and tasty lunch served alone in a bowl. It is easy to make and it costs next to nothing for the ingredients, to make a giant pan which can then be frozen into portions once cooled. Voilà, a healthy and enjoyable ready meal which you can get out of the freezer after a busy day and make in to an amazing dinner in no time. Do you all have any amazing one-pot dishes which you can recommend for me? As always, I can't wait to read your thoughts and thank you so much for reading this post!

Until next time,

Camille 

xo