Ingredients
200ml fat free smooth cottage cheese
1 Tblsp chopped coriander
Juice and rind of 1 lemon
1 onion, sliced
1 clove garlic, crushed
1 Tblsp ground cumin
1 Tblsp ground coriander
1 x 400gm can chopped tomatoes
1 red pepper, cut in squares
1 small red or green chilli, finely chopped
300gm butternut chunks
200gm baby corn, thickly sliced
1 x 400gm can mixed beans
¼ cup cider vinegar
3 Tblsp honey
500ml vegetable stock
4 naan breads
Method
Combine the cheese, coriander, lemon juice and rind.
Set aside.
Spray a large saucepan with non-stick cooking spray.
Dry-fry the onions and garlic for 3-4 minutes.
Add the cumin and coriander.
Once you can smell the spices, add the remaining ingredients (except the naan breads).
Stir well to combine.
Cover with a lid and bring to a boil.
Reduce heat, and simmer for twenty minutes.
Toast the naan breads lightly.
Ladle the stew into bowls.
Serve with the naan breads and a spoon of the cottage cheese topping.
