The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Herby Middle Eastern cauliflower & bean stew
This isn’t just good, it’s stew-pendous! Potatoes and cauliflower are tossed in our bespoke Moroccan spice mix then roasted. Add onion and garlic sautéed with cumin and cinnamon, plus butter beans, tomatoes and fresh herbs. Bring it all together with a swirl of yogurt and tuck in.
Plants 6
SWK: Source of protein
SWK: High fibre
Serving size
Ingredients
- 1 cauliflower
- 2 onion
- 2 tsp ground cumin
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 200g baby tomatoes
- 1 handful of fresh flat-leaf parsley
- 3 garlic clove
- 300g potatoes
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 handful of fresh coriander
- ½ tsp ground cinnamon
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 tbsp Moroccan seasoning (use half) (Cumin, Coriander, Mint, Garlic, Caraway Powder, Paprika Flakes, Chilli Powder, Cayenne Pepper)
Nutritional Information
Calories: 418
Protein: 19g
Carbs: 74g
Fat: 4.5g
Ingredients
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh flat-leaf parsley
- 400g baby tomatoes
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 600g potatoes
- 2 x cauliflower
- 3 onion
- 6 garlic clove
- ½ tsp ground cinnamon
- 1 tbsp ground cumin
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 handful of fresh coriander
- 2 tbsp Moroccan seasoning (Cumin, Coriander, Mint, Garlic, Caraway Powder, Paprika Flakes, Chilli Powder, Cayenne Pepper)
Nutritional Information
Calories: 394
Protein: 18g
Carbs: 70g
Fat: 3.8g
Herby Middle Eastern cauliflower & bean stew
This isn’t just good, it’s stew-pendous! Potatoes and cauliflower are tossed in our bespoke Moroccan spice mix then roasted. Add onion and garlic sautéed with cumin and cinnamon, plus butter beans, tomatoes and fresh herbs. Bring it all together with a swirl of yogurt and tuck in.
Cook time:
35 mins
Cuisine:
Middle Eastern
Food group:
Dairy
Allergens: Celery, Milk
Cooking Instructions
Roast the cauliflower
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Cut the potatoes into 2cm cubes. Remove the leaves from the cauliflower and cut into florets.
- Spread out the potatoes and cauliflower on a baking tray lined with baking paper (you may need 2 for 4 portions). Toss with half the spice mix and spritz with cooking spray. Roast for 20-25 mins until soft.
Start your stew
- Meanwhile, peel the onions and cut each into 6 wedges. Peel and crush the garlic.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Fry the onions for 5-7 mins.
- Add the garlic, cinnamon, cumin and remaining spice mix. Pour in the butter beans and their water, crumble in the stock and add 250ml water (300ml for 4 portions). Stir well and simmer for 8-10 mins until the sauce has slightly thickened.
Bring everything together
- Halve the tomatoes. Finely chop the parsley, and the coriander.
- Stir the cauliflower and potatoes into the sauce along with three-quarters of the herbs and the tomatoes.
Herb & serve
- Drizzle the yogurt over the stew and scatter on the remaining herbs.