Vegetable Meatball Stew

Step 1/8

• 400 g canned crushed tomatoes
• 400 ml water

• saucepan
• wooden spoon

Add the water and chopped tomatoes to a pan and bring to the boil

Step 2/8

• ½ potato
• 1 stalk celery
• 1 carrot
• ⅓ yellow bell pepper
• 1 onion
• ½ green zucchini
• 6 button mushrooms

• knife

Chop the potato, carrot, celery, bell pepper, zucchini , onion and mushroom; add to the pan as you go along (in that order).

Step 3/8

• 8 meatballs

Place the meatballs in a pre-heated oven and back according to packaging

Step 4/8

• 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

Step 5/8

Using a knife, stab one of the potato chunks or carrots to check they are ready. They should be soft, but still retaining shape.

Step 6/8

• ⅓ bag spinach

Add the spinach into the pan and stir in until wilted.

Step 7/8

Serve the stew, and place the meatballs on top.

Step 8/8

Enjoy straight away, or freeze for up to 3 months