Embark on a culinary journey to the vibrant South with our Cajun Spiced Roasted Vegetable Stew with Coriander Rice and Yoghurt recipe. This dish is a colourful medley of bold flavours and textures, promising a dining experience that is both hearty and exciting.
The vegetables are seasoned with a blend of Cajun spices, their robust flavour enhanced by the roasting process. Each spoonful of the stew is a burst of spicy, earthy goodness, transporting you straight to a Louisiana bayou.
Adding a touch of indulgence to the dish is our homemade coriander rice. The rice is fluffy and fragrant, its natural grain flavour complemented by the fresh, citrusy coriander. It’s a match made in culinary heaven.
The yoghurt adds a cool, tangy note that ties all the flavours together. It provides a refreshing contrast to the warm, spicy stew, rounding off the meal perfectly.
This Cajun Spiced Roasted Vegetable Stew with Coriander Rice and Yoghurt recipe is a testament to the beauty of bold, well-balanced veggie flavours. Whether you’re hosting a themed dinner party or looking for a fun, gourmet twist on a vegetarian dinner, this dish is sure to impress.
Before you get started make sure you wash the veggies and gather the necessary cooking tools, including a baking tray, saucepan with a lid, sieve, small bowl, frying pan, measuring cup and a garlic press.
Cajun Spiced Roasted Vegetable Stew with Coriander Rice and Yoghurt
- 1 Sweet Potato
- 150g Basmati Rice
- 1 Garlic Clove
- 75g Greek Yoghurt
- 20g Cajun Blackening
- 1 Carton of Finely Chopped Tomatoes with Onion and Garlic
- 1 Bell Pepper
- 1 Bunch of Coriander
- 1 Carton of Red Kidney Beans
- 10g Smoked Paprika
- 10g Vegetable Stock Paste
Step 1: Get Prepped
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Slice lengthways into the avocado. Once you reach the stone, turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board, chop into 1cm chunks.
Step 2: Bake the Wedges
Pop the wedges on a large baking tray in a single layer. Drizzle with oil, sprinkle over the smoked paprika, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.
TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.
Step 3: Finish Prepping
Meanwhile, put the sour cream in a large bowl and mix through half the chipotle. Season with salt and pepper and reserve 2 tbsp per person of the soured cream mix into a smaller bowl. Add the coleslaw mix to the bigger bowl of soured cream mixture, stir to evenly coat.
Step 4: Prep the Chicken
Pop the panko breadcrumbs into a large bowl and season with salt and pepper, mix. Add the cornflour, water (see ingredients for amount) and the remaining chipotle paste to another large bowl. Season with salt and pepper and whisk until well combined. Chop each chicken thigh into 4 strips. Heat approx 1-2cm of oil in a frying pan on high heat.
TIP: You want the oil to be nice and hot so the chicken fries properly – heat for 2-3 mins before you add the chicken.
Step 5: Fry the Chicken
While the oil gets hot, add the chicken to the cornflour mixture so all pieces are completely covered. Then, dip a piece of chicken in the breadcrumbs to coat on both sides. Pop on a plate, repeat with the rest.
IMPORTANT: Remember to wash your hands and equipment after handling raw meat.
Once the oil is hot, carefully lay the chicken in the pan and fry until golden brown, 5-6 mins on each side.
TIP: Careful not to burn yourself on the hot oil, turn the heat down if the chicken is burning.
IMPORTANT: Wash your hands after handling raw meat. The chicken is cooked when no longer pink in the middle.
Step 6: Finish and Serve
Once the chicken is cooked, remove from the pan onto a plate lined with kitchen roll. Pop the tacos on the middle shelf of the oven to warm through for the last 1-2 mins of wedge cooking time. Serve the tacos with a smear of the reserved soured cream, then the crispy chicken. Crumble over the feta and finish with the avocado. Serve the paprika wedges on the side with the coleslaw. Enjoy!