This delicious recipe is taken from our Cookbook of the month Rose Elliot’s Complete Vegan’ courtesy of our friends at Nourish Books 

Spiced bean stew with rosemary potato wedges

My daughter Meg makes this very
fast, tasty, after-work recipe, which everyone enjoys. It is nice served with potato wedges, as here, or with jacket potatoes or rice. For a really easy meal, serve with oven fries.

Serves 6

1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 red chilli, deseeded and chopped
1 x 400g (14oz) can kidney beans, drained and rinsed
1 x 400g (14oz) can borlotti beans, drained and rinsed
1 x 400g (14oz) can adzuki beans, drained and rinsed
2 x 400g (14oz) cans chopped tomatoes
1 x 250g (7oz) pack puy lentils
1 tbsp vegan stock (bouillon) powder (with salt)
juice of 1 lemon
sea salt and freshly ground black pepper, to taste

For the potato wedges:

6 baking potatoes
drizzle of olive oil
1 sprig fresh rosemary, leaves chopped,
or 1 tbsp dried rosemary

Preheat the oven to 200°C/400°F/gas mark 6.

Dry fry the garam masala, ground cumin, ground coriander in a large saucepan over a high heat for a few minutes to release their aromas. Pour in the olive oil, add the onion and fry until the onion is soft, then add the garlic and chilli and fry for a further 2 minutes.

Reduce the heat, add the beans, chopped tomatoes, lentils and stock (bouillon) powder and cook gently for about 15 minutes, stirring occasionally. Add the lemon juice to brighten the flavour and season with salt and pepper.

Meanwhile, cut the potatoes in half lengthways, then slice each half into thirds or quarters to make thin wedges. Put the wedges into a large bowl, drizzle with olive oil and scatter with the fresh or dried rosemary. Toss the wedges until well coated, then place in a single layer on a baking sheet. Bake for 20–30 minutes, until crispy on the outside and soft in the middle.

Serve the beany stew with the potato wedges.