Recipe for Spiced Vegetable Stew with Couscous 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1 sm Cauliflower, divided into florets
1 tbl Olive oil
1 med Onion, chopped
3 x Cloves garlic, crushed
1 tsp Turmeric, ground ginger and paprika
1/2 tsp Chilli powder
2 x 425 g cans chopped tomatoes
1 x Red pepper, deseeded and thinly sliced
1 x Carrot, sliced
50 gm Stoned prunes, halved (2oz)
150 ml Vegetable stock, ( 1/4 pint)
1 x Cinnamon stick
175 gm Runner beans, cut diagonally (6oz)
1 x 420 g can chick peas, drained
Salt and freshly ground black pepper
Instructions:
Instructions: Blanch the cauliflower florets in boiling water, and drain.

Heat the oil in a frying pan, add the onion and garlic and cook for 5 minutes.

Add the spices, stir in the tomatoes, red pepper, carrots, prunes and stock. Add the cinnamon stick, cover and cook gently for 15 minutes, stirring occasionally.

Stir in the cauliflower florets, beans, chick peas and seasoning and cook for a further 5 minutes.

Make the couscous as per the pack instructions and serve with the stew.

NOTES : A tasty vegan meal for any occasion.

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