eCook Meal
Hearty Veggie Stew
with harissa yoghurt, poppadoms & fresh coriander
It’s all about culinary contrasts with this flavoursome curry, Chef! Spice & All Things Nice Cape Malay Curry Paste bring a pleasant heat to the rich tomato base, loaded with cannelinni beans, baby marrow & earthy spinach. A cooling contrast are the dollops of harissa-infused greek yoghurt and poppadoms and almonds bring the crunch factor.
Serving guide
Choose your portion size.
AMAZING Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
HURRY WITH THE YUMMY CURRY
Return the pan to medium heat and lightly add cooking spray. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the Garlic and the curry paste (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato and 150ml [300ml]|#7DA0D7 of water. Stir until the curry paste is incorporated into the liquid and bring to a boil. Once boiling, lower the heat and simmer until the sauce is reduced, 10-15 minutes. In the final 5-8 minutes, stir through the beans, baby marrow and the Spinach until wilted. Loosen with a splash of water if it’s too thick. Remove from the heat, cover, and set aside.
HARISSA YOGHURT
In a small bowl, combine the yoghurt with the harissa paste (to taste). Add seasoning and aside.
PREP THE POPPADOMS
Heat the poppadoms in the microwave until crispy, 20-30 seconds. Alternatively, air-fry at 180°C until crispy, 3-4 minutes.
EAT TO YOUR HEART'S DELIGHT
Bowl up the curry and dollop over the harissa yoghurt. Garnish with the coriander and the toasted Almonds. Serve the poppadoms on the side for scooping!
AMAZING Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
HURRY WITH THE YUMMY CURRY
Return the pan to medium heat and lightly add cooking spray. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the Garlic and the curry paste (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato and 150ml [300ml]|#7DA0D7 of water. Stir until the curry paste is incorporated into the liquid and bring to a boil. Once boiling, lower the heat and simmer until the sauce is reduced, 10-15 minutes. In the final 5-8 minutes, stir through the beans, baby marrow and the Spinach until wilted. Loosen with a splash of water if it’s too thick. Remove from the heat, cover, and set aside.
HARISSA YOGHURT
In a small bowl, combine the yoghurt with the harissa paste (to taste). Add seasoning and aside.
PREP THE POPPADOMS
Heat the poppadoms in the microwave until crispy, 20-30 seconds. Alternatively, air-fry at 180°C until crispy, 3-4 minutes.
EAT TO YOUR HEART'S DELIGHT
Bowl up the curry and dollop over the harissa yoghurt. Garnish with the coriander and the toasted Almonds. Serve the poppadoms on the side for scooping!
AMAZING Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
HURRY WITH THE YUMMY CURRY
Return the pan to medium heat and lightly add cooking spray. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the Garlic and the curry paste (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato and 450ml [600ml]|#7DA0D7 of water. Stir until the curry paste is incorporated into the liquid and bring to a boil. Once boiling, lower the heat and simmer until the sauce is reduced, 15-20 minutes. In the final 5-8 minutes, stir through the beans, baby marrow and the Spinach until wilted. Loosen with a splash of water if it’s too thick. Remove from the heat, cover, and set aside.
HARISSA YOGHURT
In a small bowl, combine the yoghurt with the harissa paste (to taste). Add seasoning and aside.
PREP THE POPPADOMS
Heat the poppadoms in the microwave until crispy, 20-30 seconds. Alternatively, air-fry at 180°C until crispy, 3-4 minutes.
EAT TO YOUR HEART'S DELIGHT
Bowl up the curry and dollop over the harissa yoghurt. Garnish with the coriander and the toasted Almonds. Serve the poppadoms on the side for scooping!
AMAZING Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
HURRY WITH THE YUMMY CURRY
Return the pan to medium heat and lightly add cooking spray. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the Garlic and the curry paste (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato and 450ml [600ml]|#7DA0D7 of water. Stir until the curry paste is incorporated into the liquid and bring to a boil. Once boiling, lower the heat and simmer until the sauce is reduced, 15-20 minutes. In the final 5-8 minutes, stir through the beans, baby marrow and the Spinach until wilted. Loosen with a splash of water if it’s too thick. Remove from the heat, cover, and set aside.
HARISSA YOGHURT
In a small bowl, combine the yoghurt with the harissa paste (to taste). Add seasoning and aside.
PREP THE POPPADOMS
Heat the poppadoms in the microwave until crispy, 20-30 seconds. Alternatively, air-fry at 180°C until crispy, 3-4 minutes.
EAT TO YOUR HEART'S DELIGHT
Bowl up the curry and dollop over the harissa yoghurt. Garnish with the coriander and the toasted Almonds. Serve the poppadoms on the side for scooping!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R216.37
for 4 servings · R54.09 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Poppadoms needs 8Coriander And Garlic Poppadoms 10 pk R59.99 · whole pack (size can't be divided)R59.99
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Cannellini Beans needs 240 gCannellini Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Baby Marrow needs 800 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 1.78× packR74.65
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Spinach needs 200 gWhole Spinach 350 g 350 g at R19.99 · 57% of packR11.42
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Harissa Paste
- Spice & All Things Nice Cape Malay Curry Paste
- Greek Yoghurt
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Hearty Veggie Stew?
The preparation time for Hearty Veggie Stew with harissa yoghurt, poppadoms & fresh coriander is between 25 and 40 minutes.
What is the total time required to make Hearty Veggie Stew with harissa yoghurt, poppadoms & fresh coriander?
The total time required to make Hearty Veggie Stew with harissa yoghurt, poppadoms & fresh coriander is between 30 and 45 minutes.
How many servings does Hearty Veggie Stew provide?
4 servings
What are the main ingredients in Hearty Veggie Stew?
Almonds, Baby Marrow, Cannellini Beans, Fresh Coriander, Garlic, Greek Yoghurt, Onion, Pesto Princess Harissa Paste, Poppadom, Spice & All Things Nice Cape Malay Curry Paste, Spinach, Tomato
What is the nutritional information of Hearty Veggie Stew?
Calories: 440, Carbs: 57 grams, Fat: grams, Protein: 21.8 grams, Sugar: 20 grams, Salt: 1761.3 grams
How do I prepare Hearty Veggie Stew?
HURRY WITH THE YUMMY CURRY: Return the pan to medium heat and lightly add cooking spray. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the garlic and the curry paste (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato and 150ml [300ml]|#7DA0D7 of water. Stir until the curry paste is incorporated into the liquid and bring to a boil. Once boiling, lower the heat and simmer until the sauce is reduced, 10-15 minutes. In the final 5-8 minutes, stir through the beans, baby marrow and the spinach until wilted. Loosen with a splash of water if it’s too thick. Remove from the heat, cover, and set aside. PREP THE POPPADOMS: Heat the poppadoms in the microwave until crispy, 20-30 seconds. Alternatively, air-fry at 180°C until crispy, 3-4 minutes. EAT TO YOUR HEART'S DELIGHT: Bowl up the curry and dollop over the harissa yoghurt. Garnish with the coriander and the toasted almonds. Serve the poppadoms on the side for scooping! AMAZING ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. HARISSA YOGHURT: In a small bowl, combine the yoghurt with the harissa paste (to taste). Add seasoning and aside.
What should be prepared from my kitchen to make Hearty Veggie Stew?
Almonds, Baby Marrow, Cannellini Beans, Fresh Coriander, Garlic, Greek Yoghurt, Onion, Pesto Princess Harissa Paste, Poppadom, Spice & All Things Nice Cape Malay Curry Paste, Spinach, Tomato
How many calories does Hearty Veggie Stew have?
440 calories
How much fat content does Hearty Veggie Stew have?
grams