This seasonal stew is the perfect meal as Halloween and Bonfire Night approach. Pumpkin, pepper and sweetcorn bring a satisfying sweetness to the dish while the spices contribute a rich depth of flavour.
It’s packed with an array of colourful veggies and nutritious pearl barley grains so it’s really good for you. It’ll be on the table in 40 minutes and will please your vegan friends.
This comforting stew is sure to delight your tastebuds and leave you feeling nicely full.
- 275g pumpkin, chopped into small cubes
- 60g frozen sweetcorn (or you could use tinned)
- 1 medium red onion, finely diced
- 60g pearl barley, rinsed under cold water
- 100g cabbage (I used sweetheart), finely chopped
- 2 garlic cloves, crushed
- 1 red pepper, cubed
- 1 tsp paprika
- 1 tsp cumin
- 200ml vegetable stock
- 200g chopped tomatoes
- Fresh coriander to serve (optional)
Preparation time: 10 minutes
Cooking time: 30 minutes
- Heat the oil in a large saucepan over a medium heat. Add the onion, pepper and garlic and cook for five minutes.
- Add the spices and pumpkin and mix together well. Cook for a further five minutes, stirring often.
- Add the tomatoes, cabbage and stock and bring to the boil.
- Reduce the heat and pour in the pearl barley and sweetcorn. Cook for 15-20 minutes, or until the pearl barley has cooked through with a little bit of bite left.
- Season well and serve in large pasta bowls with a coriander garnish on top.
This recipe was inspired by Leon Fast Vegetarian’s squash, corn and bean stew.