Spicy Winter Veg Harissa Stew with Herby Yoghurt
Using a burst of flavour from our North African Harissa Flavour Bomb this is an easy veggie stew that’s great for a tasty and comforting weeknight dinner.
Method
Heat the oil in a sauté or deep-sided frying pan with a lid over a low-medium heat. Add the leek and gently fry for a few minutes before adding the chopped parsnip and potato. Allow to cook, stirring over a medium heat, for a further 5 minutes. Stir in the Flavour Bomb and add the passata and water, bring to the boil. Lower the heat to a simmer, cover with a lid and leave to simmer away for 20-25 minutes or until the vegetables are cooked and tender.
To make the herb yoghurt simply mix all the ingredients together and add lemon juice to taste.
Serve with warm flatbreads and the herb yoghurt on top.
*Our Ainsley Flavour Bombs are available from selected Asda stores.
Ingredients
- For the Stew
- 2 tbsp olive oil
- 1 leek, diced
- 1 red pepper, deseeded and cut into 2cm chunks
- 1 large parsnip, peeled and diced
- 1 large baking potato, peeled and diced
- 1 x Ainsley North African Harissa Flavour Bomb
- 300 ml passata
- 300ml water
- For the Herby Yoghurt
- 100ml Greek or plant-based yoghurt
- ½ clove garlic, minced
- 1 tbsp chopped mint
- 1 tbsp chopped coriander
- squeeze lemon juice
- To Serve
- Flatbreads