Directions:
- Heat the oil in a large pan and fry the onions for 4-5 minutes over a low heat until softened. Add the garlic, chopped tomatoes, harissa, cinnamon and stock. Bring to the boil, cover and simmer for 8-10 minutes.
- Stir in the potatoes and bring back to the boil. Cover and simmer for 10 minutes. Stir in the pumpkin and baby corn, cover and cook for a further 5 minutes. Add the sugar snap peas and cherry tomatoes and simmer for 5 minutes until the tomatoes just start to collapse.
- Mix the cornflour to a smooth paste with 4 tbsp of water and stir into the stew. Bring to the boil, stirring until thickened. Discard the cinnamon stick and scatter over the herbs. Season to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.56 Kcal (727 kJ) | ||
| Calories from fat | 50.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.63g | 9% | |
|---|---|---|---|
| Sodium | 150.49mg | 6% | |
| Potassium | 1089.93mg | 23% | |
| Total Carbs | 28.67g | 10% | |
| Sugars | 8.7g | 35% | |
| Dietary Fiber | 5.21g | 21% | |
| Protein | 5.29g | 11% | |
| Vitamin C | 87.7mg | 146% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 77.8mg | 432% | |
| Calcium | 162.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 57.57 Kcal (241 kJ) | ||
| Calories from fat | 16.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.87g | 9% | |
|---|---|---|---|
| Sodium | 49.91mg | 6% | |
| Potassium | 361.5mg | 23% | |
| Total Carbs | 9.51g | 10% | |
| Sugars | 2.88g | 35% | |
| Dietary Fiber | 1.73g | 21% | |
| Protein | 1.75g | 11% | |
| Vitamin C | 29.1mg | 146% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 25.8mg | 432% | |
| Calcium | 53.8mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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