Diabetic-Friendly Vegetable Stew Recipe

About this recipe

A hearty and nutritious vegetable stew perfect for dinner, tailored to be diabetic-friendly and vegetarian. Packed with fresh vegetables and kidney beans, this dish is both satisfying and healthy.

Ingredients

• 500 g Pluckk Organic Hybrid Tomatoes
• 250 g Zucchini Green
• 500 g Carrot
• 100 g Sambar Onion Peeled
• 400G Freshos Corn Kernels
• 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)
• 1 kg Tata Salt (Vacuum Evaporated Iodised)

Instructions

1. 1. Chop 2 tomatoes, 2 zucchinis, 2 carrots, and 1 onion into bite-sized pieces.
2. 2. Place the chopped tomatoes in a large saucepan and gently break them up with a spoon over medium heat.
3. 3. Add the chopped zucchini, carrots, onion, and 2 cups of corn kernels to the saucepan. Stir well and add a pinch of salt.
4. 4. Pour in enough water to cover the vegetables and bring the mixture to a boil. Reduce the heat to low and let it simmer for 2 hours, stirring occasionally.
5. 5. Drain and rinse 1 can of kidney beans, then add them to the saucepan. Stir well and let the stew heat through for 10 minutes.
6. 6. Taste and adjust the seasoning if needed. Serve hot with a side of whole-grain bread or cornbread for a wholesome dinner.