This simple one-pot meal is bursting with flavours of the Middle-East. Our authentic blend of Ras el Hanout is this party's host with ginger, cardamom, cinnamon, nutmeg and allspice and many more ingredients coming into play. These lay down the sweetness and sharpness to this flavoursome stew while the roasted tomato paste and a bold mushroom stock add depth to this flavour party. There's even more reason to celebrate, it's only a tiny 250 calories per person with a very healthy bunch of tasty winter vegetables.
Cook our delicious Iranian Vegetable Stew in just Minutes
We’ve sourced and blended all of the unique flavour ingredients to make our authentic Iranian Vegetable Stew. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Ras El Hanout pot, a Mushroom Stock pot and a Tomato Paste pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Iranian Vegetable Stew in just 30 minutes.
How Our Recipes Kits Work
We provide flavour ingredients:
Ras El Hanout
Mushroom Stock
Tomato Paste
Your shopping list:
- 150g
- potatoes
- 1
- small butternut squash
- 1
- onion
- 3
- tomatoes
- 150g
- spinach
- 100g
- Greek yoghurt(optional)
- Handful
- of dried cranberries(optional)
- 1
- lemon(optional)
Our 20 minute recipe
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1.
Heat the oven to 220C/200C fan/gas 7. Heat a large casserole dish or a deep roasting pan over medium heat on the hob. Put enough oil in the pan to cover the entire base. Once the oil is hot, fry the onion for 2 mins. Bring 500ml of water to the boil in a kettle.
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2.
Add the potatoes and butternut squash to the onions and stir well. Add more oil if the vegetables start sticking to the pan. Then add the Ras el Hanout to the pan stirring so all vegetables are fully coated in the spices. Add a splash (50ml) of water and then let it cook on a low heat for 5 mins.
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3.
Add the Tomato Paste and stir it in thoroughly. Add the Mushroom Stock and the 350ml of boiled water to the dish. Stir until mixed through.
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4.
Add the tomatoes and dried cranberries to the dish (if using). Bring to the boil, turn down the heat and simmer for 5 mins until the potatoes are semi-cooked. Stir through the spinach, then pop the dish in the oven uncovered for 15 mins until the sauce has thickened and the vegetables are soft.
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5.
Remove from the oven and serve with a dollop of yoghurt on the side and a squeeze of lemon (if using)
Iranian Vegetable Stew Reviews
BASED ON 1093 reviews
Tracey - Jul 17, 2018 
Tasty, but I would class it more as a side dish than a main
Carley - Jul 16, 2018
A very lovely dish. I added extra vegetables and made enough for 4 people. It still has a depth of flavour. Served with flat bread.
Leanne - Jul 14, 2018
Delicious meal, very simple we did add some lamb to the dish and served with flat breads too.
Elly May - Jul 14, 2018
Amazing flavour
Helen - Jul 14, 2018
Not as nice as some of the other vegetarian meals.
Maggie - Jul 13, 2018
Family’s meatless Mondays dish!!
Harry - Jul 13, 2018
My favourite
Harry - Jul 13, 2018
My favourite
Brenda - Jul 12, 2018
Very tasty but found it very spicy
Carolyn - Jul 12, 2018
Vegan daughter loved it
Chris - Jul 11, 2018
All heat, no flavour. My least favourite so far.
Angus - Jul 10, 2018
Not bad considering there's no meat.
Donna - Jul 10, 2018
Was alright, but just like any casserole really
Jacco - Jul 10, 2018
Nice dish. I adder chicken to it. Also lamb would be nice. But recipe is a bit confusing. It says boil 500ml water. But then you only use 400 ml. 50 + 350 ml.
Laura - Jul 09, 2018
I added chorizo which went really well with the flavours.
Jessica - Jul 02, 2018
So delicious and filling. Loved it.
Benn - Jul 01, 2018
Well flavoured, warming stew great for winter months. Tiniest bit bland and boring but still a go to for an easy meal
Holly - Jun 26, 2018
Probably my least favourite but still nice
Lorraine - Jun 22, 2018
Real surprise. My favourite veggie meal. Really delicious mine looked a lot darker than the photo but still yummy
Valerie - Jun 21, 2018
A must do again. SO DELICIIIS Recipe served 5 of us comfortably so a BIG MEAL .
christina - Jun 19, 2018
Had a nice kick. was happy with the dish but feel it needed more veg. Will buy again tho.
Zoë - Jun 17, 2018
Great low cal!!
Sophie - Jun 15, 2018
Too hot
Tom - Jun 14, 2018
Fantastic! Something super easy to cook from fresh food and cupboard items
Natalie - Jun 13, 2018
Beautiful meal. Ordered again
Jacqueline - Jun 12, 2018
Very nice.Had with chicken
Paul - Jun 11, 2018
Nice, tasty and added sweet potatoe instead of normal potatoes.
Zoë - Jun 10, 2018
Great low calorie!
Craig - Jun 09, 2018
Not as tasty as I expected
Martin - Jun 09, 2018
Fourth time now with this. Like to mix up the vegetables. Tasty and spicy yum yum
Dawn - Jun 07, 2018
Hot but tasty
Emma - Jun 06, 2018
Nice
Julie - Jun 06, 2018
I'll try this again as I love the one pot idea
Lee - Jun 06, 2018
It missed the meat, so next time I'll marinade lamb over with the ras
Juan - Jun 03, 2018
Totally delicious! A little spicier than expected but really tasty.
Frances - Jun 01, 2018
Delicious! Cooked it with Jerk Chicken to cater for a number of different eating preferences and it was really, really good.
Georgina - May 30, 2018
Added lamb and it was delicious ????
martin - May 30, 2018
Best meal eaten in long-time
Susan - May 30, 2018
took much longer to cook than stated but a tasty dish
Jessica - May 29, 2018
Delicious. So tasty and healthy.
Daniel - May 29, 2018
Not good!
Rhoda - May 22, 2018
Simple but nice
Megan - May 21, 2018
The greek yoghurt makes it even more lush
Penny - May 19, 2018
Not so keen in this one but that’s been rare! Mostly I have loved the variety.
Katie - May 19, 2018
Really tasty for a veggie dish
Kathryn - May 19, 2018
This was very tasty, but I felt it needed some meat to bulk it out. It went well with chicken, but took much longer than the 30 mins to be ready.
Emma - May 17, 2018
Quite tasty but way spicier than the heat rating would suggest
Laura - May 10, 2018
Yummy
Maggie - May 04, 2018
Meatless Mondays favorite
Olivia - May 03, 2018
Bit too watery but very delicious and super healthy