- 400 g canned crushed tomatoes
- 400 ml water
Add the water and chopped tomatoes to a pan and bring to the boil
- ½ potato
- 1 stalk celery
- 1 carrot
- ⅓ yellow bell pepper
- 1 onion
- ½ zucchini
- 6 button mushrooms
Chop the potato, carrot, celery, bell pepper, zucchini , onion and mushroom; add to the pan as you go along (in that order).
Place the meatballs in a pre-heated oven and back according to packaging
- 1 tsp pepper
- 1 tsp salt
- 2 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp Paprika
- 1 stock cube
- 2 tsp dried basil
- 1 tsp dried oregano
Add the herbs and spices to the pan and stir in well
Using a knife, stab one of the potato chunks or carrots to check they are ready. They should be soft, but still retaining shape.
Add the spinach into the pan and stir in until wilted.
Serve the stew, and place the meatballs on top.
Enjoy straight away, or freeze for up to 3 months